Preheat the oven to the lowest setting, mine was 175 degrees F.

Wash and thoroughly dry the kale, then remove the leaves from the tough inner stem. Slice or rip into medium pieces. They will shrink, but I like them smaller.  Place in on the baking sheet.

In a small bowl, whisk together the remaining ingredients. Pour over the kale and mix it up with your hands.  It is the only way to really get the leaves coasted.  Taste the kale at this point and add any seasonings you may like.

Spread the chips out on the sheet.  Place in the oven until they are dry and crispy.  I checked mine after an hour and found them wet, after about 2 hours they were looking about half ready, so I flipped them over with a spatula.  I let them go another couple of hours (cause I forgot about them) and they were perfect.