• prep: 1 hr
• cook: 3 hr
• total: 4 hr

servings:

Watch out, potato chips. Kale chips are this year's latest craze in the snack department. Suddenly they seem to be everywhere, and for a hefty price. You won't believe how easy these crisps are to make at home for a fraction of the cost, and the Parmigiano and freshly ground pepper seasoning complements the kale beautifully. Bet you can't eat just one! Take it from us: When it comes to kale chips, curly kale beats Tuscan kale. Editor's Note: This recipe is part of Gourmet's Modern Menu for A New Years' Eve Pasrty. Menu also includes Turkish Spiced Meatballs with Pomegranate Yogurt Sauce and Bite-Size Chipotle Chicken Soft Tacos (tinga de pollo) .

• 3 pounds curly kale (see Cooks' notes)
• 4 tablespoons olive oil, divided
• 8 tablespoons finely grated Parmigiano-Reggiano, divided
• 2 teaspoons freshly ground black pepper, divided
• Fine sea salt, divided
• 2 very large bowls; 2 large (half-sheet 18- by 13-inch) rimmed sheet pans; parchment paper or nonstick foil

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