Prep the Kale: Wash the kale leaves thoroughly under cold water. Remove thick stems and tear leaves into chip-sized pieces, about three inches long. Pat them dry to remove excess moisture.

Coat the Kale: In a large mixing bowl, drizzle the kale with olive oil and massage the oil into each leaf. Sprinkle in the minced garlic, grated Parmesan cheese, sea salt, and black pepper, tossing until evenly covered.

Arrange on Baking Sheet: Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper and spread the kale mixture in a single layer.

Bake the Chips: Bake in the preheated oven for 15-20 minutes, keeping an eye on them after 15 to avoid burning. They are done when they turn deep green and crispy.

Cool the Chips: Allow the chips to cool slightly on the baking sheet for a few minutes, which helps them become crunchier.

Serve and Enjoy: Serve the chips in a bowl or jar, optionally sprinkling with extra Parmesan or parsley for garnish.