Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
Add the oil and seasoning to the Kale and mix well.
Put onto a baking tray and spread out. Cook for 15 minutes
Notes
Don't throw away the kale stems. They can be kept in a freezer bag in the freezer to make stock with.
You have to be careful not to cook it too high or for too long otherwise it will burn.
Get creative with the seasoning. You could go spicy, Italian or recreate your favourite salt and vinegar crisps.
These are best eaten straight from the oven so they are still nice and crispy.
Don't forget to remove the kale stalks, as they won't get crispy.
Try using green and purple kale to give it a mix of colour.
Make sure the kale is fully dried after washing, as water on it and mean the kale steams, rather then getting crispy. You could use a salad spinner to get it really crispy.
Don't be tempted to use too much oil, as it makes them go soggy.
Spread the kale in a single layer on a baking sheet. If they are all piled on top of each other they won't cook evenly or get very crispy.