Preheat oven to 350° F (180° C).
Tear leaves into evenly sized pieces, about 1 1/2 inches (4 cm). Remove any thick stems. Blot dry thoroughly with paper towels or a clean kitchen towel (skipping this step will result in soggy chips).
Mix vinegar or juice, oil, and salt in a large bowl. Add kale and mix by hand. Massage the leaves with dressing to cover well. Add seasonings of your choice and massage to distribute evenly.
Place in a single layer on baking sheets lined with parchment paper (for easy cleanup).
Bake for 10 minutes. Flip pieces over and bake for another 5 minutes or until crispy. Watch closely at the end so they do not burn. Baking times can vary depending on the size of your chips.
Let cool and store in an airtight container.