For baked kale chips, organize 32 cups worth of curly kale leaf, a fine sea salt, 2 teaspoons of freshly ground black pepper, 4 tablespoons of olive oil and 8 tablespoons of Parmigiano-Reggiano cheese. Bake at 275 degrees Fahrenheit for approximately 25 minutes.
When purchasing the kale, keep in mind that organic varieties typically contain less stem, and thus offer more leaf for your money. Clean and dry the kale, and remove any stems and ribs before setting it aside. To pack the leaves down for measurement without breaking or crushing them, use the bottom of a glass measuring cup. Line two baking sheets with foil or parchment, and preheat the oven.
Toss half the kale leaves with half the oil as well as half the salt, pepper and cheese. The leaves should be well coated. Spread the first batch out evenly on the first tray, and place the tray on the upper rack of the hot oven. Toss the second batch of kale leaves with the remaining ingredients, and place them on the second baking sheet. Next, transition the first tray down from the top rack onto the lower one, and place the new batch of kale leaves in the first tray's previous place on top.
After the initial tray cooks for 25 minutes, remove it, and transition the second tray down to the lower rack. Allow the finished chips to cool, and remove them from the baking sheets with a metal spatula.