Spread a teaspoon of coconut oil on each baking sheet and set aside.
Wash a large bunch of kale and strip the leafy part of the green from the stalk. An easy way to do this is by pinching the bottom of the leaf and sliding your fingers all the way up the stem as you remove the leaf.
Next, wash and pat the kale dry or dry in a lettuce spinner, then cut into large pieces.
Add the kale to a bowl and toss with avocado oil, sea salt, fresh ground pepper, and any other seasonings you're using.
Once coated evenly, arrange the kale on 2 stainless steel cookie sheets. Spread the kale out so it has room to crisp, making sure the leaves aren't overlapping much.
Bake on "convection bake" at 250 degrees for 10 minutes. Then toss and rearrange kale so it cooks evenly. Bake again for 5- 10 minutes as needed to reach a perfect crispy texture.
Enjoy immediately! Homemade kale chips are much better eaten right away. If you do save them, I suggest reheating them at this temperature to crisp again before eating.