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I make kale chips often. I find it is best to overseason them, and to massage the oil and spices into the stemmed leaves really well (assuming curly kale) to break down the fiber. I like both bbq style flavors and nutritional yeast (which is something I never thought I'd have in my house!).
Not really a recipe: remove the stems, add some olive oil and salt and massage, massage, massage. Start adding more salt, your spices, massage, massage, taste, spices, massage, salt, taste... etc. I dry the pieces overnight in a dehydrator and then store in zip top bags with the silica gel bags. They go soft in Florida pretty quick.
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