Preheat your oven to its lowest possible temperature. For most ovens, this is about 140 degrees F.

Wash kale, then dry as thoroughly as possible.

Cut into large-ish, chip-sized pieces (chips will shrink in oven). My pieces were between 2-4 inches wide. Beware - the thick vein in the middle of the kale is full of water. It's how water travels to the leaves from the stalks! You can include this part in your chips, but those chips will turn out soggier.

In a bowl, combine chopped kale, flax oil, salt, and pepper, mixing with hands. This is the fun part! Continue combining until all pieces are evenly coated.

On a baking tray lined with parchment paper, place kale down so it is fairly evenly spaced. (Some overlap is okay!)

Place kale in the middle rack of the oven.

Rolling up a piece of tin foil until it resembles a 1-inch wide "snake", prop the oven open so it stays open just a crack. This will allow any steam to escape, so the chips don't get soggy.

Bake chips for 30-40 minutes, then mix around a bit.

Stick chips back in the oven for another 30-40 minutes. The baking time will vary depending on your oven's temperature - but that's okay! My rule of thumb is 30 minute intervals until the chips are pretty crispy. If they still need more time, keep checking at 10-15 minute intervals to make sure they don't burn.

Once the chips are done, let cool (if you can) then enjoy!