Parma! Kale Chips - two ways, Dehydrated or Baked

Turn on dehydrator to 108 degrees to preheat.
Wash and remove kale leaves from the stalks and tear leaves into smaller pieces.
Put them in a big bowl, add oil and Parma!, massage to make sure each leaf is coated.
Spread the kale onto dehydrator sheets trying not to overlap.
Dehydrate for 8-10 hours. Check texture and crispiness, if they taste good and are a texture you like take them out, otherwise keep dehydrating until desired consistency.
Enjoy immediately as a salad or bowl topper or by themselves! Best when fresh. Store leftovers in an airtight container at room temperature for 2-3 days.

Preheat oven to 225 degrees F (107 C).
Wash and remove kale leaves from the stalks and tear leaves into smaller pieces.
Put them in a big bowl, add oil and Parma! and massage to make sure each leaf is coated.
Spread the kale over baking sheet — will likely need 2 or 3 large sheets. Make sure the leaves don’t touch as much as possible. This helps the kale get crispy.
After 15 minutes in the oven, rotate the sheets and stir gently to help ensure even baking. Bake for 5-10 minutes more or until kale is crispy and slightly golden brown, but be careful not to burn them! It can happen fast in the oven.
Remove from oven and allow the kale to rest on the baking sheets which will help them crisp up even more. If for some reason they haven’t gotten crispy, you can return them to the oven at a lower temperature or when the oven is off but still warm. The lower temperature will help draw out moisture and encourage crispiness.
Enjoy immediately as a salad or bowl topper or by themselves! Best when fresh. Store leftovers in an airtight container at room temperature for 2-3 days.