Wash, dry (pat dry or use a salad spinner) and de-stem the kale.
Tear or cut the kale up into chip-size pieces, about 2 by 2 inches.
Add the kale pieces to a mixing bowl. Drizzle over about 1/2 to 1 tbsp of olive oil per average bunch of kale. The goal is to evenly coat every piece with a small amount of oil, but not have any excess dripping off or pooling in the bowl.
Toss everything well with tongs (or similar) until all of the kale pieces are evenly and lightly coated with oil.
Sprinkle over sea salt and other seasonings of choice, to taste. (I like to lightly dust the kale with a small amount of seasonings first, toss well, dust again, toss, repeat. That way, the seasonings get evenly distributed over all of the kale chips, rather than stuck to only the top layer.)
If you’re using a food dehydrator, lay out the kale pieces on your dehydrator trays. To dry them in the oven, place the kale pieces on a baking sheet (parchment paper recommended). Either way, arrange the kale chips next to each other but not overlapping.
Dry your homemade kale chips in a food dehydrator on 125°F for about 2 hours, or until they are completely crispy dry. If your food dehydrator doesn’t have a precise temperature setting, choose the “vegetable” setting or other medium-low heat option. By the end, they should crunch and crumble and no longer bend, signaling they are done.
In the oven, bake the kale chips on 225°F for about 25 to 30 minutes – or until the chips are crispy, but not burnt. Low and slow is the key when making kale chips in the oven!
Enjoy your homemade crispy kale chips! Store any leftovers in an air-tight container. For maximum crunch, enjoy within 4 or 5 days.