1 bunch Red Dog Farm kale
1 to 2 teaspoons vegetable oil (or olive oil)
Sea salt (for sprinkling)

Preheat an oven to 300 F. Cut out and discard the ribs from the center of the kale leaves. (These won’t crisp up the same way as the leaves will.) Rinse the leaves and pat them thoroughly dry. Rip or chop the leaves into chip-sized pieces.

Put the kale in a very large bowl and drizzle it with the oil. Gently toss the kale pieces until they are thoroughly and evenly coated with the oil.

Arrange the leaves on baking sheets in a single layer. (Don’t layer the leaves, or else they won’t become crisp!) Sprinkle the kale with salt. For extra flavor, sprinkle on a dusting of freshly grated Parmesan cheese. Bake the kale for 20 minutes.

Remove the kale from the oven, and let it cool—you can leave the kale on the baking sheets or transfer it to cooling racks. (Note that the kale “chips” will not be crisp yet, they will crisp up as they cool, so don’t leave them in the oven longer.) Repeat with remaining kale, if necessary.

Enjoy the kale chips as soon as they’re cool!