Oven-Roasted Kale Chips w/Grated Raclette

Kale chips have taken the nation by storm. In restaurants we deep-fry the greens until they are amazingly crispy. This can also be achieved in an oven, though with slightly less greasy decadence. The key to success is to be sure that the kale leaves do not overlap, or else they will steam and never crisp. Like all other kale recipes, a bit of fat and salt and acid balances the vegetable quality of the leaves. If you can’t find raclette, substitute Parmesan or fontina.