Set oven as low as possible. Mine goes down to 170F and I’ve found this to be a good temperature to work with. If your oven doesn’t go below 200, try keeping it open a crack so it doesn’t get too hot. Alternatively, you can place them in a food dehydrator. I’ve found this method produces the best, crispiest, most flavourful chips! I use a cheap one from Walmart, and it’s worked like a charm!

Add nut butter, 1 Tbsp. olive oil, and apple cider vinegar to a small food processor.

Blend until mostly smooth. Don’t worry if there are a few chunks. They just add more texture to the chip.

In a large bowl tear kale into slightly larger than bite-sized pieces, taking care to remove the stems. They can become rather hard once cooked so it’s best to remove them altogether. I usually just grab the base of the kale stalk in one hand then run my hand up the stalk in one smooth motion. It removes most of the kale and then you just have to rip into small pieces. Quick and easy!

Line baking sheets with parchment paper. If using a dehydrator ignore this step.

Spread the chips in a single layer over two baking sheets.

Place in oven or dehydrator until crispy. This can take a couple of hours due to the low temperature. After an hour flip the chips to get an even crunch.

Let cool before storing in an airtight container.