Preheat oven to 300°F. Line two large rimmed baking sheets with parchment paper.
Wash the kale and remove the stems. Tear big leaves into smaller “chip”-sized pieces. Allow pieces to dry completely, in a single layer, on paper towels or a clean, dry dish towel.
Spread the dried kale pieces on the baking sheets, in a single layer, pieces not touching one another. Drizzle the greens with olive oil and, use your hands to massage the oil into the kale, taking care to coat each piece well.
Mix together the spice rub ingredients in a small bowl until thoroughly combined. Sprinkle some of the spice mixture evenly over the kale, tossing kale pieces to coat with the spices. This recipe makes a generous amount of spice rub, and you likely won’t use all of it. Save the extra for seasoning another batch later on.
Bake seasoned kale in the preheated oven for 10 minutes, before lightly tossing the kale and rotating the baking sheets 180°. Bake for another 15 minutes. Remove baking sheets from oven, and allow kale chips to cool completely before serving.
Leftovers can be stored up to one week, unrefrigerated, in a sealed container.
Adapted from Freutcake.