These easy homemade kale chips are made without a dehydrator, but still come out crispy and delicious!
To start, preheat your oven to 200 degrees F.
For this recipe, you'll want whole kale leaves, washed and dried VERY well. You want as little water as possible.
Start by stripping off the kale leaves so that they're separated from the large vein that runs in the middle of the leaf. Then, break down the leaves into approximately 2 inch segments (they will shrink in the oven).
In a bowl, add in 6 cups (packed) kale leaves, olive oil, salt, and pepper. Add in the chipotle chili powder if you like. Using hands, massage oil and spices into kale leaves until they're all evenly coated.
On a baking sheet lined with parchment paper, bake kale chips for 60-75 minutes, or until crispy.
Serve immediately. Enjoy!