Adjust racks to top and middle positions and preheat oven to 350 degrees. Wash and dry produce.

Remove and discard any large stems from kale if necessary. Pat very dry with paper towels. TIP: Patting kale very dry ensures that it won't steam, guaranteeing an extra-crispy texture.

Toss kale on a baking sheet with a large drizzle of olive oil, Everything Bagel Seasoning, and a big pinch of salt and pepper; spread out in a single layer. Bake on top rack until crispy, 15-20 minutes. (For 4 servings, toss everything together in a large bowl; divide between two baking sheets and bake on top and middle racks, swapping rack positions halfway through.)

While kale bakes, in a medium bowl, combine almonds, cashews, pepitas, hot honey, half the plain honey, and a pinch of salt; stir to evenly coat.

Line a second baking sheet with parchment paper. Spread nut mixture out in a single layer across prepared sheet.

Roast on middle rack until nuts are toasted and browned, 15-20 minutes. (For 4 servings, wait until kale chips are finished baking before roasting nut mixture.)

Let cool at least 10 minutes, then break into smaller, bite-size pieces. TIP: Letting the mixture cool will give it time to harden and make it easier to break up!

In a large microwave-safe bowl, combine peanut butter, chocolate chips, and remaining plain honey. Cover with plastic wrap and microwave until chocolate has melted, 30-45 seconds. Carefully remove plastic wrap and whisk until smooth.

Stir in oats and a pinch of salt. Transfer to refrigerator and let chill for 5-10 minutes. TIP: Don't chill oat mixture for more than 10 minutes or it will become too hard to roll!

Place sesame seeds in a small bowl and reserve for next step.

Once oat mixture is cool enough to handle, roll into 10-12 1-inch balls (20-24 balls for 4 servings). (TIP: Coat your hands with nonstick cooking spray to prevent sticking!) Working one at a time, press tops of oat balls into sesame seeds.

Once kale has baked 15-20 minutes, remove from oven. Carefully grate Parmesan cheese over kale. Return to oven and bake until cheese melts, 3-5 minutes more.

To Serve: Transfer kale chips and nut clusters to separate serving bowls. Transfer oat balls to a serving plate. Serve family style and let everyone snack as desired.

To Stash: Let kale chips and nut clusters cool completely. Transfer kale chips, nut clusters, and oat balls to separate airtight containers. Enjoy kale chips and nut clusters for up to 4 days; refrigerate oat balls for up to 5 days.