Rip into chip size pieces and toss into large bow.
Massage in oil to cover pieces evenly.
Sprinkle in salt to cover pieces evenly.
Separate into three bowls.
Prepare the spice mixes by combining various ingredients.
Add a different spice mix to each batch of kale. Ensure mix is spread evenly over all pieces.
Place on dehydrator tray leaving space for air circulation.
Dry at 135 F or 57 C for 1-2 hours (for raw food dry at 108 F or 42 C for 3-4 hours).
Remove and enjoy immediately.
If needed, store in an air tight container. To re-crisp softened chips, return to dehydrator.
Notes
You can do these in the oven. On high (350F/180C) for 10 to 15 minutes. WATCH carefully to ensure leaves aren't charring. Or on the lowest heat possible for your oven for 40 to 90 minutes - check frequently.