Start with fresh kale. I used five leaves for this recipe. Make sure the kale is thoroughly washed. Tear the leaf off the center stem into small pieces. It really depends on how small you want the “chips.” Put the kale in a bowl and toss with 1/4 cup of extra virgin olive oil. Add three cloves of finely minced garlic, 2 TBSP of finely chopped cilantro, and 2 TBSP of grated Parmesan cheese.
Preheat your oven to 350 degrees. Take a cookie sheet and spray with non-stick or cover with foil. Spread the kale on the foil. Bake for 15-20 minutes or until crisp. I paired the kale chips with quinoa mac and cheese and stuffed baby Bella mushrooms. This is a wonderful meal with no gluten. Enjoy!