Preheat oven to 350° F.
Rinse kale leaves and shred each leaf into chip-sized pieces, discarding the center stem.
In a Tupperware container, add coconut or olive oil and Paleo spices.I personally prefer sage, basil, red pepper flakes, black pepper, and oregano or thyme. Seal container and toss ingredients until all leaves are fully coated.
Spread seasoned kale leaves on a non-stick cooking sheet. Make sure that each leaf is completely opened and not crumpled to ensure even cooking. Place the kale chips in the oven and bake for 12 minutes or until crisp around the edges.
Remove the kale chips from your oven and place them in a bowl or plate to cool.
