Cheesy Pepper Kale Chips

Ingredients

• 0.3 tsp coarse sea salt such as sel gris 
• 0.5 teaspoon coarsely ground pepper 
• 7 oz destemmed lacinato/dinosaur kale (1 small bunch) (often sold as "dinosaur kale" and "Tuscan kale")
• 1.5 tablespoons olive oil 
• 3 tablespoons parmesan cheese grated

Equipment

• bowl
• frying pan
• baking sheet
• oven
• kitchen towels

Directions

1. Preheat oven to 30
2. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs. Tear leaves into 4-in. pieces.
3. Pour oil into a large bowl, add kale, salt, and pepper, and toss to coat evenly.
4. Arrange leaves in a single layer on 2 rimmed baking sheets.
5. Bake, switching pan positions after 13 minutes.
6. Sprinkle with cheese and bake until leaves are crisp but not browned, 5 to 7 minutes more.
7. *You can use larger bunches, but you'll need more oil and seasonings and maybe a third pan. Find nutritional yeast at natural-foods stores, Whole Foods Market, and bobsredmill.com