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