Preheat your oven to 300°F (150°C).

Wash the kale thoroughly and dry it completely. Tear the kale leaves into bite-sized pieces, discarding the tough center ribs.

In a large bowl, drizzle the torn kale leaves with olive oil. Use your hands to massage the oil into the leaves, ensuring they are evenly coated.

Sprinkle salt and any desired seasonings over the kale leaves. Toss well to distribute the seasonings evenly.

Arrange the kale leaves in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding the leaves, as this can prevent them from crisping properly.

Place the baking sheet in the preheated oven and bake for about 10-15 minutes. Keep a close eye on them, as kale chips can burn quickly.

Rotate the baking sheet halfway through the cooking time to ensure even crispness.

Once the kale chips are crisp and lightly browned, remove them from the oven and let them cool on the baking sheet for a few minutes.

Transfer the kale chips to a serving bowl and enjoy them immediately. They are best when eaten fresh and crispy.

Kale chips can be enjoyed as a healthy snack on their own, or served alongside dips like hummus or salsa. Feel free to experiment with different seasonings to create your desired flavor profile. They are a nutritious and satisfying alternative to traditional potato chips.