Preheat the oven to 300 degrees F and lightly oil a baking sheet

Wash and pat dry the kale leaves

Tear the leaves off the stems (save the stems for smoothies) and then tear them into pieces.

Put all the leaves in a large bowl (or two) and drizzle oil over them. Toss the leaves using your hands in order to coat them.

Spread the leaves over the baking sheet (I had to do this in two batches) and bake for 20 minutes or until crispy.

Remove chips from the oven and let cool for 5 minutes. Some of the chips will likely be laying flat against the cookie sheet, but will come off easily once you allow them to cool off (trying to remove the chips before cooling them may result in a lot of breakage).