Add olive oil and toss thoroughly, making sure the olive oil coats each leaf.
Add salt and toss thoroughly to coat.
To a large, rimmed baking sheet lined with parchment paper or a silicone baking mat, add half of the spinach leaves. Make sure they are evenly spread out and don’t overlap each other.
Sprinkle half of the Parmesan cheese on top.
Place in the oven for 8-11 minutes, or until the leaves begin to shrink and turn brown. Watch them closely so they don’t burn! Let them sit for 5 minutes before peeling them off the baking sheet.
Repeat for the second batch of the spinach.
Notes
Use large, whole spinach leaves, NOT baby spinach. I used the Fresh Express brand.
I used hand-grated parmesan cheese in the photos, but you can also use a storebought grated parmesan from a brand like Kraft or shredded parmesan cheese.