Preheat the oven to 300°F. Line a large rimmed baking sheet with aluminum foil or parchment paper.

Toss dry kale leaves with the olive oil in a large mixing bowl. Try to evenly cover all leaves and then spread out kale leaves in a single layer.

Homemade kale chips are best enjoyed fresh, but can be saved for later. Make sure to let them cool fully, then store in an airtight container or plastic bag at room temperature for 2-3 days. They are fragile, so don’t pack them in and push them down or you’ll end up with dust.