Step 1

Preheat your oven to 300℉ (150℃) and line two rimmed baking sheets with parchment paper.

Step 2

De-stem and tear your kale into roughly 3 inch pieces (see blog post for tips and the nerdy why behind each step!)

Step 3

Wash and dry your kale pieces THOROUGHLY. I use a salad spinner AND pat them dry with a towel.

Step 4

Place your kale on one large, parchment-lined baking sheet and sprinkle the oil and seasonings evenly over top. Then, GENTLY toss and use your hands to ensure that the pieces are evenly coated with the seasonings. DON'T vigorously massage as you would a kale salad.

Step 5

Arrange the kale pieces in a single layer between TWO parchment-lined baking sheets and bake for 8 minutes. Rotate sheets and bake for 5 to 8 minutes more, watching like a hawk after 3 minutes, until kale chips feel dry and crisp to the touch.

Step 6

Remove baking sheets and let cool for a couple of minutes, as they'll crisp up further, and enjoy!