First, rinse kale to remove any dirt. Then, pat the water off with paper towel, removing as much water as possible. Next, remove kale leafs from the stem and break into bite-sized pieces.

Then, prep baking sheet, by spraying with olive oil (or coconut oil) cooking spray. Then lay the kale evenly on the baking sheet, making sure none of the kale is overlapping one another.

Spray kale with more olive oil cooking spray. The, drizzle on about 2 teaspoons of Nakano Rice Vinegar and toss with your hands. Finally, season with Himilayan sea salt.

Bake at 350º for 10-12 minutes, or until kale chips turn golden brown and are crunchy. About half way through, I stopped and flipped the baking sheet around.