Step 1

Preheat oven to 225 degrees F (107 C). Use convection bake if you have it to speed cooking time and help chips crisp up even more.

Step 2

Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems.

Step 3

Add to a large mixing bowl and drizzle with oil and seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.

Step 4

Spread the kale over 2 large baking sheets (use fewer or more if adjusting batch size), ensuring the kale touches as little as possible to help them crisp while baking.

Step 5

Bake for 15 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily.

Step 6

Remove from oven and let cool slightly - chips will crisp up even more once out of the oven.

Step 7

Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.