1Preheat your oven to 120 C. Lay down some baking paper on an oven tray.
2Slice the leaves off the stalks of the kale carefully, and slice or tear the leaves into chip sized pieces.
3If the coconut oil is liquid, poor your coconut oil all over the chips, using your fingers to make sure they are completely covered. If the coconut oil is hard, sit the jar in some boiling water until it becomes liquid.
4Gather your salt, pepper and desired spices and sprinkle over the leaves, again using your hands to ensure there is not a spot without flavour.
5It is best to cook these on a lower heat rather than a higher to heat to preserve the nutrients. Cook for 30 mins to 2 hours until crunchy.