Cheesy Pepper Kale Chips

• 7 to 8 oz.* (1 small bunch) Lacinato kale (often sold as "dinosaur kale" and "Tuscan kale")
• 1 1/2 tablespoons olive oil
• 1/4 to 1/2 tsp. coarse sea salt such as sel gris
• 1/2 teaspoon coarsely ground pepper
• 3 tablespoons grated parmesan cheese or 4 tsp. nutritional yeast*

1. Preheat oven to 300u0b0. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs. Tear leaves into 4-in. pieces. Pour oil into a large bowl, add kale, salt, and pepper, and toss to coat evenly.
2. Arrange leaves in a single layer on 2 rimmed baking sheets. Bake, switching pan positions after 13 minutes. Sprinkle with cheese and bake until leaves are crisp but not browned, 5 to 7 minutes more.
3. *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
4. Make ahead: Up to 1 week, stored airtight.

lacinato kale, olive oil, coarse sea salt, ground pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/cheesy-pepper-kale-chips (may not work)