I promise, these chips taste just like potato chips, if not better! This is the perfect recipe for introducing non-kale eaters to the wonders of kale, and my children are the proof. Not only do they devour them almost instantly fresh out of the oven, but they request them so much I can barely make them fast enough.
*Note: Experiment with a variety of different spices such as garlic powder, cumin, chili powder, cayenne, Chinese five-spice, nutmeg, wasabi powder, or your own unique spice blend.
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Rinse the chickpeas and drain well. Pat dry with a towel and spread evenly over the baking sheet. Drizzle with olive oil and rub the chickpeas with fingers to make sure they are coated. Season with a generous amount of sea salt and seasonings of choice*, and roast until golden and crisp on the inside but not burnt on the outside, for 30 minutes.
Reduce the oven temperature to 300 degrees and line 2 rimmed baking sheets with parchment paper.
Remove the stems from the kale by holding the stems with one hand, and with the other hand pinching the stems at the base and slowly pulling the stems toward top of the leaves. Discard the stems. Wash and dry the leaves thoroughly and place in large mixing bowl.
Drizzle with the olive oil, season with the salt, and massage into the leaves. Season with pepper, to taste, and spread out the kale in a single layer on the baking sheets. Place in the oven and bake until the kale is dry and crispy and just barely brown on the edges, for 10-15 minutes. Remove from the heat, transfer to a bowl, and serve.