Begin by preheating your oven to 350°F (175°C) for achieving crispiness without burning your chips.
Wash the kale thoroughly under cold water to remove any dirt or grit. Dry the kale completely; moisture can lead to soggy chips. Remove the tough stems and tear the leaves into bite-sized pieces.
In a large mixing bowl, combine the torn kale leaves with 1 tablespoon of olive oil. Massage the oil into the leaves, ensuring they are evenly coated.
Sprinkle 1/2 teaspoon of salt over the kale and toss again to distribute the seasoning.
Sprinkle the 1/4 cup of shredded cheddar cheese over the kale and mix gently to distribute the cheese evenly.
Line your baking sheet with parchment paper and spread the kale mixture in a single layer. Bake in the preheated oven for about 10-15 minutes until crispy and slightly golden.
Remove the kale chips from the oven and allow them to cool for a few minutes before serving.
