Dry kale completely before baking to prevent sogginess., Use just enough oil to lightly coat the leaves to aid crisping without greasiness., Do not overcrowd baking sheet to avoid steaming; leave space between leaves., Store chips in an airtight container at room temperature for up to 3 days., Avoid refrigeration to prevent chips from becoming limp., If chips lose crunch, reheat in a 275°F (135°C) oven for 3–5 minutes to recrisp., Optional flavor variations include adding cayenne pepper, dried herbs (rosemary, thyme, oregano), lemon or lime zest, or substituting olive oil with avocado or coconut oil., Air frying is possible using a lower temperature and shaking the basket often, but watch carefully.