- 4 cups stemmed kale leaves
- 2 tablespoons grated Parmesan
- 2 tablespoons oil from jar of anchovies
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
In a bowl, toss to coat kale, Parmesan, oil from jar of anchovies, olive oil and garlic powder; season. On two baking sheets fitted with wire racks, arrange leaves in a single layer. Bake at 300 degrees until crispy, about 20 minutes. Serve with Caesar dressing.