Eileen’s Krispy Kale Chips

  • Preheat oven to 225F and lightly grease a large shallow baking sheet.
  • Wash and chop one bunch of kale leaves into bite-size pieces and spin dry in a salad spinner.
  • In a large bowl combine enough preferred oil (I use olive) to coat the sides of the bowl and accumulate about a quarter inch of oil on the bottom of the bowl (about 2-3 TB).
  • Add 1-3 cloves of crushed garlic into it and toss kale leaves to lightly wet.
  • Spread leaves evenly on baking sheet and sprinkle finely grated hard cheese (I used a combination of Pecorino and Regianno).
  • Bake for about 1 hour or so, turning kale occasionally to insure even baking.
  • Remove from oven and enjoy!
  •  Other options for seasoning are cayenne, grated lemon rind, or different cheeses like aged gouda, Euphoria sheep cheese, Manchego or Midnight Moon – even some seaweed sprinkles or other dried greens like parsley or nettle – have fun!

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