Spicy Monterey-style kale chips This recipe is provided by CSA Member Linda Eroh and it is AWESOME if you want to kick your kale chips up a notch
- 3 Tablespoons grated Parmesan Cheese - 1 tablespoon finely minced garlic	-1/8 teaspoon crushed red pepper flakes or more to taste - 3 tablespoons olive oil - 1 pound kale, stems removed
1. Preheat oven to 350 degrees F 2. C Coat 2 baking shees with cooking spray. Divide cheese, garlic, pepper flakes and oil into 2 large plastic bags. Tear kale into bite sized pieces. Add to bags; seal and shake to coat. Spread in a single layer on baking sheet. Bake for 25 – 30 minutes until kale is crisp but not brown. Transfer to rack and cool