Yield: About 4 cups of chips

Time: 45 minutes


1 large bunch Curly Kale or Black Lacinato

1 Tbsp Extra Virgin Olive Oil

2 Tbsp This Little Goat went to Southeast Asia

¼ cup Grates Parmesan Cheese, optional

Preheat oven to 275°F.

Strip leaves from kale stems and discard stems. Tear leaves into a similar size. Place in large bowl and drizzle with olive oil and Southeast Asia Sauce. Massage into leaves. This breaks down some of the toughness in the kale, but also helps them cook evenly. Each leaf should be completely coated in a thin layer on both sides. Lay out leaves on parchment lined sheet trays in a single layer and sprinkle with parmesan cheese if desired.

Bake until light green and completely dried out, usually 30-35 minutes for curly and 15-20 minutes for Lacinato.

Make sure to check every 5-10 minutes because baking times can vary depending on the variety of kale and how closely the chips are spaced on the tray. Remove from oven and allow to cool completely. These will keep in an airtight container at room temperature for a day or two.