Ingredients (1 tray of chips)
Preheat the oven to 325° F. Tear the kale into small pieces (about 1 by 2 inches), discarding the tough stems and ribs. Wash the
kale pieces and dry well. (Use a salad spinner to dry the kale, or pat dry between two kitchen towels.)
Toss the kale in a large bowl with the olive oil, salt and chili powder until the leaves are very lightly and evenly coated.
Spread the kale pieces on a non-stick baking sheet. If you have a cookie rack that fits on a baking sheet and can go in the oven,
this is even better. Spread the kale pieces on the rack.
Bake in the oven, using the convection setting, for 10 to 15 minutes, until the leaves are crisp and bright green.
Sprinkle with the Parmigiano Reggiano and serve.