Spicy Monterey-style kale chips

This recipe is provided by CSA Member Linda Eroh and it is AWESOME if you want to kick your kale chips up a notch

-          3 Tablespoons grated Parmesan Cheese

-          1 tablespoon finely minced garlic

-1/8 teaspoon crushed red pepper flakes or more to taste

- 3 tablespoons olive oil

- 1 pound kale, stems removed

 

1.      Preheat oven to 350 degrees F

2.      C Coat 2 baking shees with cooking spray. Divide cheese, garlic, pepper flakes and oil into 2 large plastic bags. Tear kale into bite sized pieces. Add to bags; seal and shake to coat. Spread in a single layer on baking sheet. Bake for 25 30 minutes until kale is crisp but not brown. Transfer to rack and cool