Prep time: 5 minutes
Total time: 30 minutes
There’s a new chip in town and its name is kale. Delicate. Crisp. There’s no stopping at just one.
Heat the oven to 300°F. Pull the kale leaves from the stem; discard the stem. Tear the leaves into 3-inch pieces (8 to 10 cups total) and place on a rimmed sheet pan. Toss with the oil and rub to evenly coat each leaf. They should be lightly coated, not at all soggy. Arrange in a single layer and bake until crisp, 20 to 25 minutes. Let cool, then sprinkle with salt and Parmesan to taste before serving.
Rimmed sheet pan, measuring spoons, cheese grater