Preheat your oven to 325 degrees F.

Lightly grease a large baking sheet and set it aside.

In a small bowl, mix together the almond meal, sea salt, and black pepper. Set this mixture aside.

Remove the leafy green part of the kale from the tough stalk, and tear the leaves into smaller pieces.

Place the kale leaves into a large mixing bowl.

Add 1 tablespoon of olive oil to the kale and massage it with your hands until each piece is coated.

If necessary, add more olive oil, one teaspoon at a time, until all pieces are well coated.

Sprinkle the almond meal mixture over the olive oil-coated kale.

Use tongs to toss the mixture carefully, ensuring the dry ingredients distribute evenly without overmixing.

Bake for 25-40 minutes, or until the kale is crispy and just begins to brown. Remember to stir halfway through for even cooking.

Once they are brown and crispy, let them cool completely on the baking sheet.

Remove the cooled kale chips from the baking sheet. Enjoy them right away or store them in a container with a loosely-fitting lid.