Remember to dry kale very well before baking for the crispiest chips. You can season with almost anything — here we use chili powder and lime, but the options are endless.
1 bunch kale
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 teaspoon chili powder, see our homemade chili powder recipe
1/2 teaspoon fresh lime zest
Heat oven to 350 degrees F.
Remove the thick, woody stalks and ribs from kale leaves and tear leaves into smaller pieces. Discard stalks and ribs or save for another use. Wash leaves thoroughly then use a salad spinner or clean kitchen towels/paper towels to dry them completely. (If the kale leaves are not dry, they will steam instead of becoming crisp.)
Toss leaves with olive oil, salt and the pepper. Arrange kale, in one layer, on a large baking sheet (you may need to work in batches.) Bake until crisp, 10 to 12 minutes. If after 10 to 12 minutes the kale is not yet crisp, bake another 2 to 3 minutes. (Stay close to watch for the kale becoming overcooked/browned.)
Remove from oven and sprinkle with chili powder and lime. Let cool 5 minutes.