just $2.15 for this nutrient dense recipe // which can be an appetizer for 5-8, snack or side dish for 2-3

nutrients focus: vitamin A, vitamin C, & a sprinkle of calcium & MUFAs

Ingredients & Kitchen Tools:

• 1 bunch of kale or 4 cups of packaged, pre-chopped kale
• 1 tbsp extra virgin olive oil
• block Parmesan (shred amount to preference) or store bought finely-grated Parmesan (sprinkle to preference) * I dusted my chips with about 1/8 cup
• 13 x 18 baking sheet (standard size) lined with parchment paper

:: Prep: wash & chop kale if needed:: Preheat oven to 350 degrees F :: Yield: appetizer for 5-8 or 2-3 snack/side servings::

1. mix olive oil & kale in a bowl (I like this better than drizzling, because my drizzling tends to be uneven)
2. spread evenly on parchment paper lined baking sheet
3. bake at 350 for 10-15 minutes, kale chips are ready when dark green & crispy to touch!
4. sprinkle fresh, finely-grated Parmesan on top of kale chips (can do this half-way through cooking & insert back in oven)

• note: best enjoyed right away :: these kale chips absorbed moisture and became soft easily (I took these as an app to Christmas dinner, <hence the Christmas tree formation & idea for Parmesan dusted ‘snow’ topping> & had to pop in the oven again at 350 for 5 minutes!)
• & for my highly lactose intolerant friends, just subtract the parm! I promise still so delicious!

{happy, healthful eating!}

-the mrs.