Mix kale with oil, salt and pepper in a large bowl.

Kale chips storage. This applies to all kinds,. Just keep in mind that you have to dry them completely and store them a room temperature. Assemble the leaves in a single layer on 2 large baking sheets.

Gently rub kale under cold running water, stems. Preheat the oven to 250°f. If you have a silicone baking sheet, the parchment paper won't be necessary.

Just be careful not to go overboard on the oil. Wash hands with soap and water. Any water left can make your kale chips soggy.

Kale chips consist of preheating your oven to around 350f and lining a dish with some parchment paper. Use convection bake if you have it to speed cooking time and help chips crisp up even more. Put in a ziploc bag with rice.

Place the leaves on the dehydrator racks, making sure they are spaced evenly. Preheat oven to 200 degrees f. Carefully remove leaves from the stalk of the kale.

Rinse and thoroughly dry kale, then tear into. The rice will absorb any moisture in the bag. Preheat oven to 225 degrees f (107 c).