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These kale chips are made with just three simple ingredients: kale, olive oil, and sea salt. They’re perfect for snacking on while watching TV or enjoying a movie at home.

Preheat oven to 350 degrees F (175 degrees C).

Line two baking sheets with parchment paper. Wash and dry kale leaves thoroughly. Remove stems and tear into bite-size pieces. Place kale in a large bowl. Add olive oil and sea salt. Toss until evenly coated. Spread out onto prepared baking sheet. Bake for 15 minutes, stirring halfway through cooking. Let cool completely before serving. Store leftovers in an airtight container up to 3 days.

Line baking sheet with parchment paper or silicone mat.

To make the chips, preheat oven to 350 degrees F (175 degrees C). Line a second baking sheet with parchment paper. In a medium bowl, combine the oats, flaxseed meal, chia seeds, and cinnamon. Stir well. In a small saucepan, bring water to a boil. Pour boiling water over oat mixture. Stir well. Transfer to lined baking sheet. Press down firmly with hands or a spatula. Bake for 20 minutes, turning once. Let cool completely before storing in an airtight container.

In large bowl, combine kale, oil, vinegar, salt, pepper, garlic powder, onion powder, and cayenne pepper. Toss until evenly coated.

Spread onto prepared baking sheet. Bake for 15 minutes, stirring halfway through. Remove from oven and let cool completely. Store in an airtight container up to 2 weeks.

Spread mixture onto prepared baking sheet. Bake for 10 minutes. Remove from oven and stir. Return to oven and bake another 5 to 7 minutes or until crispy.

Let cool completely. Store in airtight container up to 3 days.

Let cool completely before serving. Store leftovers in an airtight container up to 3 days.

To make kale chips, preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper. Toss kale leaves with olive oil and salt. Spread onto prepared baking sheet. Bake until crispy, 15 to 20 minutes. Cool completely. Store in an airtight container.