1. Preheat your oven to 150°C.
2. Wash the kale thoroughly and remove the tough stems. Tear the leaves into bite-sized pieces.
3. Place the torn kale leaves in a large bowl and drizzle with olive oil. Massage the oil into the leaves, ensuring they are evenly coated.
4. Sprinkle salt and pepper (and any optional seasonings) over the kale leaves and toss to distribute the seasonings evenly.
5. Line a baking sheet with parchment paper or a silicone mat. Spread the seasoned kale leaves in a single layer on the baking sheet, ensuring they are not overlapping.
6. Bake in the preheated oven for about 15-20 minutes, or until the kale chips become crispy and slightly golden. Keep an eye on them as they can burn quickly.
7. Once done, remove from the oven and let them cool for a few minutes before serving.
8. Enjoy your homemade keto-friendly Baked Kale Chips as a healthy snack!