-- Deb Hansen

25 minutes / 10 minutes prep

Serves 6

1 bunch kale (Green kale works best)

1 medium zucchini

Virgin olive oil

2 tablespoons garlic salt

1/4 cup parmesan cheese

Preheat over to 350 degrees.  You will need two cookie sheets.

Wash zucchini and kale; dry well.

Slice zucchini thin; place in a bowl and toss with olive oil to coat thoroughly.  Lay coated zucchini slices on one of the cookie sheets.

Remove the stem and vein of the kale; stack the kale leaves and cut into strips; place in a bowl and toss with olive oil to coat thoroughly.  Lay coated kale pieces on the other cookie sheet.

Sprinkle veggies on each cookie sheet with garlic salt and parmesean cheese.

Bake 15-20 minutes or until crisp but not burned.

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