Rinse off the Kale leaves.
Pour some olive oil in a big bowl, and add your seasonings to taste. I'm using garlic rosemary sea salt for this batch; pretty much any seasonings will work, so add whatever you like. Roll the oil and seasonings around in the bowl to coat the sides of the bowl; this step isn't strictly necessary, but makes it easier to coat the kale with the oil and seasoning mixture.
Tear the leaves away from the central rib, discard the rib (which can be bitter) and tear the leaves into pieces. I use my salad spinner to dry the kale; if you don't have one, pat the leaves dry with a clean cloth or paper towels.
Put the kale into the bowl with the oil and seasonings, and smoosh it around with your clean hands to coat the kale pieces with the oil and seasonings. The kale should look very shiny and there shouldn't be any sign of the seasonings in the bowl. Be a bit rough with it, you want to massage the oil into the kale.
Spread the seasoned kale out onto cookie sheets; the pieces can overlap a bit, but they shouldn't be too thick; you're aiming for a single layer of Kale on each sheet.
Bake at 325° for 25 minutes, and check for dryness. The chips should be dry and crispy; if they're not, give them a bit more time, checking every few minutes, until they are quite crispy. Let cool, and store in a covered container. I have no idea how long they keep, because they only last around here for a day or two!