Preheat oven to 300 °F.

Line baking sheet with parchment paper and set aside.

Remove ribs and tough stems from kale and cut into 1 1/2 inch pieces.

Place kale in a large bowl and toss with olive oil.

Spread kale in a single layer on prepared baking sheet, taking care not to overcrowd the kale. You may need to use two baking sheets or bake the chips in two batches.

Sprinkle kale with sea salt and seasonings (if using).

Bake kale for 22-25 minutes or until crispy, flipping chips halfway through. Watch kale closely during the last several minutes of cooking. If smaller pieces are cooking faster, remove them from the sheet to avoid burning.

Allow chips to cool on baking sheet.

These kale chips are best served within a couple of hours. If storing for longer, cover chips loosely to avoid the chips getting soggy.