- With both racks in the middle positions, preheat the oven to 275°F (135°C). Line two baking sheets with parchment paper.
- Wash the kale, drain and dry thoroughly with a clean dishcloth. Remove the stems and tear the leaves into bite-sized pieces. Scatter on the baking sheets. Drizzle with the oil, salt and the seasoning of your choice. Using your hands, massage the oil, salt and seasoning into the kale.
- Bake both sheets for 25 minutes or until the kale is crisp, switching the baking sheets halfway through cooking. Let cool completely on the baking sheets.
- Serve as an hors-d’oeuvre or as a snack. The chips will keep for 1 week in a cool, dry place at room temperature.