6 cups tightly packed kale leaves (from 1 bunch), center stems and any other thick ribs removed, each torn into several pieces
1 to 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
¼ cup grated Parmigiano-Reggiano or Pecorino Romano cheese
¼ cup pine nuts, toasted (see Cook's Note)
1 teaspoon seafood seasoning, such as Old Bay
⅛ teaspoon cayenne
Zest of 1 lemon
For the classic:
Preheat the oven to 300 degrees F.
Place the kale in a 2-gallon resealable plastic bag. Add the oil and shake and massage the kale to coat each piece entirely. Season with salt and pepper and shake again.
Spread the kale in a single layer on 2 large baking sheets. Bake until the leaves become crispy, 22 to 26 minutes. If any leaves remain flexible (as opposed to a crisp crunch), return them to the oven for 2 minutes more. Allow to cool completely before transferring to a serving bowl or storage container.
For the Italian-style:
Follow the directions for the classic kale chips. Immediately after removing the kale from the oven, toss the leaves with the cheese and pine nuts until evenly incorporated throughout.
For the seaside spice:
Follow the directions for the classic kale chips. After seasoning the kale with salt and pepper, add the seafood seasoning and cayenne to the bag and massage into the leaves. Immediately after removing the kale from the oven, toss with the lemon zest.
To toast pine nuts on the stove top, put them in a dry skillet over medium heat and cook, stirring, until golden and fragrant. To toast them in the oven, spread in a single layer on a baking sheet and roast at 350 degrees F until golden and fragrant.