Just tried these for the first time, really good.

Wash kale and trim the fibrous stalks (this really makes a difference; I left some on and they didn't cook as well). Then coarsely chop into 2" to 3" pieces (depending on how big/small you want chips to be).

Toss the pieces to coat lightly with oil and a little sea salt. (I used 2 T of oil; less is better, if you use too much it gets too greasy).

Then spread kale pieces in one layer in a large baking pan. Toast in oven at 300 degrees and watch carefully. Stir several times during baking to crisp evenly. My batch took about 15 minutes. They should be done when very crispy and a deep green color; edges may be lightly browned.

This was so good, melt-in-your-mouth crispiness, and better than any other crunch LC snack I've tried so far! It would be great with a sprinkle of sesame seeds during last few minutes of toasting.