Wash and dry kale; make sure to remove as much moisture as possible. Cut and discard center stem and tear leaves into 2-inch pieces. Lie on a baking sheet and rub in oil. Sprinkle on the salt and mix. Spread in a single layer –use two baking sheets if needed to spread single layer; otherwise chips won’t crisp well– and bake for 10 minutes. Pull from the oven and turn. Arrange in a single layer and bake for another 10 minutes or so or until crisp. Serve immediately or keep tightly sealed at room temperature.
Oven temperatures vary, so keep a close eye during the last minutes of cooking, to avoid burning the chips.
Season with oil, chili powder and lemon juice.
Season with oil, reduce amount of salt and after first 10 minutes of cooking, add finely crumbled Cotija cheese.