Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (leave any small leaves whole). Place in a large bowl, drizzle with oil and toss. Add chili power and salt and toss again. Arrange kale on baking sheets in single layer; bake until crispy and the edges just begin to brown, about 12 minutes. Remove from oven and let cool for 2 minutes on the baking sheets. Transfer to a bowl and toss with Parmigiano-Reggiano.
Per serving: 80 calories (40 from fat), 4.5g total fat, 1g saturated fat, 0mg cholesterol, 200mg sodium, 9g total carbohydrate (2g dietary fiber, 0g sugar), 4g protein
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