ale chips are addictive! They are easy to make and will disappear in minutes. They look like they are melting while they are cooking, but they crisp up so well that they just shatter on your tongue. Even my two-year old daughter enjoys these chips. Pack them for lunches or snacks in hard containers so they don’t get crushed in transit.

Ingredients:

• -olive oil cooking spray
• 1 bunch (about 20) large Lacinato (Tuscan) kale leaves, cut lengthwise in half to remove center ribs
• 1 tablespoon Napa Valley organic olive oil
• 1/4 teaspoon Le Saunier de Camargne Fleur de Sel
• 1/4 teaspoon black pepper
• 2 tablespoons finely grated Reggiano Parmesan cheese

Instructions:


1. Arrange three oven racks on the center rungs and preheat oven to 300° Fahrenheit. Lightly spray three baking sheets with cooking spray.

2. Use a salad spinner to dry washed kale. Combine all ingredients in a large mixing bowl and toss with your hands, making sure to coat leaves evenly. Arrange leaves on a single layer on baking sheets and bake 25-30 minutes, until just crisp. They can go from leathery to over-cooked quickly, so start checking them frequently after 25 minutes and be careful not to burn them. Peel leaves off baking sheets while still warm so they don’t stick and break as they cool. Cool briefly before serving. Store up to two days in one-gallon zipper bags with excess air sucked out.