- Preheat the oven to 375
- Tear kale into bite sized pieces and spread out on a baking sheet that's lined with parchment paper
- Drizzle kale with 1 T olive oil
- Sprinkle with 1-2 T Parmesan cheese and a sprinkle of sea salt (you can flavor these with any seasonings, really, but the Parmesan was delicious)
- Bake for 7-10 minutes, until edges are brown and kale is crispy
Considering that this is just the beginning of the season, meaning that this is the least amount of vegetables we'll ever take home with us, I can't wait to see what the next few months will bring. I'm also very excited because our half share of fruit begins in July, and I highly doubt that there could ever be such a thing as too much fruit, a theory that I look forward to testing.