½ large bunch of kale (about 7 ounces)
1 tablespoon extra-virgin olive oil
1½ tablespoons finely grated Parmesan
Large pinch of fine sea salt
CRUNCHY KALE CHIPS
These healthy salty snacks will perk up even a totally tired turtle. Bet you can't eat just one!
1. Arrange the racks in the upper and lower thirds of the oven, and heat the oven to 275°F.
2. Wash and thoroughly dry the kale. (If it's not completely dry, the chips won't crisp up.)
Remove the stems and tear the leaves into large pieces.
3. In a large bowl, mix
together the oil, Parmesan, and salt. Toss the torn Tuttles (kale) with the oil mixture, using your hands to massage it into each piece. Divide the Tuttles between 2 rimmed baking sheets, spreading them out evenly.
4. Bake both trays at once until the Tuttles are shrunken and crisp, about 20 minutes.
Remove from the oven and allow to cool on the baking sheets. Eat your Tuttles right away (while they're at their crispiest), or store them in an airtight container for up to 1 week.