Step 1: Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
Step 2: Wash the kale thoroughly. Remove the tough stems by tearing the leaves away. Tear or chop the kale into bite-sized pieces.
Step 3: Dry the kale completely using a salad spinner and then patting with clean paper towels or a kitchen towel. This step is crucial for crispiness.
Step 4: In a large bowl, drizzle the dried kale with olive oil. Use your hands to gently massage the oil into the kale leaves, ensuring every piece is lightly and evenly coated.
Step 5: Sprinkle with sea salt and any optional seasonings (like nutritional yeast or garlic powder). Toss again with your hands to distribute the seasonings evenly.
Step 6: Spread the seasoned kale in a single layer on the prepared baking sheet. Do not overcrowd the pan; use a second sheet if necessary to ensure even crisping.
Step 7: Bake for 15-20 minutes, or until the edges are slightly browned and the kale is crispy. Halfway through (around 10 minutes), gently toss the kale or rotate the pan for even cooking. Watch carefully to prevent burning.
Step 8: Remove from the oven and let cool completely on the baking sheet. The chips will crisp up further as they cool. Serve immediately or store in an airtight container.