Ingredients
1 bunch kale
1 tablespoon extra-virgin olive oil
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
2 tablespoons finely grated Parmigiano Reggiano cheese
Preparation
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (leave any small leaves whole). Place in a large bowl, drizzle with oil and toss. Add chili power and salt and toss again. Arrange kale on baking sheets in single layer; bake until crispy and the edges just begin to brown, about 12 minutes. Remove from oven and let cool for 2 minutes on the baking sheets. Transfer to a bowl and toss with Parmigiano-Reggiano.
