These are a little fiddly to prepare, but well worth the effort and so moreish for a super-healthy snack.
Remove the stems and tear the kale leaves into large pieces. Wash and thoroughly dry the leaves by using a salad spinner and then spreading them out on kitchen paper to dry completely (you want the leaves to bake not steam).
Rub oil into the leaves, making sure to ‘massage’ it into all the curly edges and covering the entire area with a thin layer of oil. As a rough guide, use ½ tbsp oil per baking sheet.
Spread the kale into a single layer on a baking sheet (if there are too many clumped together, they will turn soggy).
Bake for 10 minutes at 130C in a fan oven, or 150C without fan. Rotate the baking tray and bake for a further 15 minutes. Cooking times will vary across ovens, but be sure to rotate the baking tray after 10 minutes and keep a close eye on the kale to avoid it burning.
Leave the kale chips to cool for 3 minutes after baking, to crisp them up further. They are best eaten immediately, but will keep overnight in an air-tight container.