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!