These are really easy to make and I've done them both ways - using a bunch of organic kale and also using organic baby kale. Using the baby kale results in a much more delicate chip - so if you want a crunchier, more substantial chip, a bunch of organic kale is the way to go.
So strip the leaves off the tough, center rib. Tear into healthy bite-sized chips. Preheat the oven to 350 degrees.
Spread your chips out on a baking sheet lined with either parchment paper, foil or a silicone mat.
Either lightly drizzle them with olive oil or lightly spray with spray olive oil.
Season them anyway that appeals to you. My daughter's favorite seasoning is chili-lime spice. I've used Herbamare, granulated garlic, and sea salt and black pepper are delicious too. Use whatever appeals to you you.
Bake for 5 or 10 minutes (depending on your oven) until crisped and crunchy - but keep an eye on them because they will burn quickly.
You can sub in spinach or another leafy green or even Brussels sprouts as well.