In a large bowl, toss kale and olive oil, making sure everything is coated.
In a small bowl, combine all the seasonings and sprinkle over the kale, tossing everything to coat evenly.
Spread kale evenly in a single layer on two baking sheets lined with parchment paper.
Bake for 12 minutes, turn the pans, then bake another 10-12 minutes, depending on your oven. You want everything to be slightly crisp, but not burned, so keep an eye on it.
Remove from the oven and let cool for a couple minutes (This is the tough part for me – I will risk second-degree burns for a fresh kale chip.). They’ll crisp up a bit more as they cool.
Stuff. Yo. Face. It’s nacho fault you can’t resist. 🙂