Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper.
Remove and discard thick stems from kale. Tear leaves into bite-size pieces. Rinse kale pieces and dry in a salad spinner or pat dry with paper towels.
In a large bowl combine kale and the remaining ingredients. Using your hands, massage oil and seasonings into kale until well coated. Arrange in a single layer on prepared baking sheets.
Bake 20 minutes; stir gently. Bake 2 to 4 minutes more or until completely dry and crisp (check frequently to make sure chips do not burn); cool. Store at room temperature up to 24 hours. If necessary, re-crisp in a 325 degrees F oven 3 to 4 minutes.