Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper if desired.

Wash the kale thoroughly under cool running water, making sure to clean between the folds of the leaves.

Drain the kale extremely well. Use a salad spinner or clean kitchen towels to remove as much moisture as possible. The leaves should be completely dry before adding oil.

Remove the thick center stems from the kale leaves. Tear the remaining leaves into medium-sized, bite-sized pieces and discard or save the stems for another use.

Place the dry kale pieces in a large mixing bowl. Drizzle with olive oil and gently massage the leaves with your hands until every piece has a very light coating.

Add the sea salt, black pepper, and your chosen seasoning combination from the 10 flavor options. Toss gently until the seasoning is evenly distributed.

Spread the seasoned kale over the prepared baking sheet in a single layer. Avoid piling the leaves on top of one another. If necessary, use two baking sheets or bake in batches.

Bake for approximately 10–15 minutes, checking the kale around the 8–10 minute mark. The leaves should be crisp around the edges but not dark brown or burnt.

Remove the baking sheet from the oven and allow the kale chips to cool for several minutes. They will continue to crisp as they cool.

Taste one chip and add a tiny amount of additional salt or seasoning if needed. Serve immediately or allow the chips to cool completely before transferring them to an airtight container.