Rinse the kale leaves thoroughly under cold water to remove any dirt or pesticides. A salad spinner can help remove excess water, or you can pat the leaves dry with paper towels.

Remove the tough stems from the kale and tear the leaves into bite-sized pieces. Ensure the leaves are completely dry, as any remaining moisture can result in soggy kale chips.

Place the kale pieces in a large bowl and drizzle with olive oil. Massage the oil into the leaves to ensure they are evenly coated. Add your preferred seasonings, such as sea salt, garlic powder, onion powder, or nutritional yeast, and toss to combine.

Preheat your oven to 250 degrees F. Arrange the kale leaves in a single layer on a large baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until the leaves are crispy but not burnt. Keep a close eye on the kale chips to prevent burning.

Allow the kale chips to cool to room temperature on the baking sheet. Transfer the cooled chips to an airtight container for storage. For the best results, store the chips at room temperature for up to 2-3 days.