Wash the kale and use a salad spinner to dry it out. Lay the kale flat on a tea towel and pat dry with kitchen roll as it’s important the leaves are as dry as possible so the chips get really crispy.
In a large bowl, mix the oil, soy sauce, sesame seeds and syrup together. Add the kale and use your hands to massage the sauce onto the leaves, making sure they’re all coated and glossy.
Line two baking trays with parchment paper and evenly lay the kale out.
Place the trays in the oven for up to 2 hours at 70 degrees celsius. If your oven doesn’t go that low, reduce the cooking time and keep an eye on the chips.
They’re ready when the leaves are a vibrant green and they are crispy to touch. Leave to cool and place in an airtight jar. The chips will keep for around a week.