SPICY MONTEREY-STYLE KALE CHIPS

3 tbsp grated Parmesan cheese

1 tbsp finely minced garlic

1/8 tsp crushed red pepper flakes (or to taste)

3 tbsp olive oil

1 lb kale, stemmed removed

Preheat oven to 350-degrees.

Coat 2 baking sheets with cooking spray.

Divide cheese, garlic, pepper flakes and oil between 2 large plastic food storage bags.

Tear kale into bite-size pieces, add to the bags, seal and shake to coat. Spread in single layer on baking sheets and bake 25 to 30 minutes or until kale is crisp but not brown. Place on wire racks to cool.

Yield: 4 to 6 cups