These are delicious! And we will definitely make these again. I recommend not tossing the kale after you sprinkle the parmesan spice mixture over it as much of the tastiness fell onto the baking sheet. And that is not where you want the tastiness. Also, I'm not a vinegar fan so that ingredient became optional for this family. And by optional I mean we will never use it.
8 oz kale, heavy stems removed, chopped (about 5 cups)
1 tbls olive oil
1 tsp vinegar
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder
1/8 tsp smoked paprika
Place a rack on the lowest shelf of the oven and preheat the over to 350˚F. Lightly spray a large rimmed baking sheet with cooking spray.
Thoroughly dry the kale in a salad spinner or by blotting with paper towels or dish towels. (Moisture will keep the kale from getting crisp.) Transfer the kale to a large bowl.
Add the oil and vinegar (if using) to the kale, stirring to coat. Spread the kale in a single layer on the baking sheet. Lightly spray the top side of the kale with cooking spray.
Bake for 10 minutes. Transfer the baking sheet to a cooling rack.
Meanwhile, in a small bowl, stir together the Parmesan, garlic powder, and paprika. Sprinkle over the kale.
Bake for 15 to 20 minutes, or until the desired crispness, turning with tongs every 5 minutes. As pieces get crisp, remove them from the baking sheet and continue cooking the remaining kale. Serve immediately for maximum crispness.