When you are simply just missing the idea of a chip and you are allergic to potatoes or corn. Kale makes a great alternative.
1 box (5 oz) mixed baby kale or 10 cups kale leaves, tough stems removed, torn into small pieces
1 tbsp olive oil
1/8 sea salt
2 tbsp grated Parmesan (optional)
Heat oven to 300 degrees. In a large bowl, toss kale with oil and sea salt. Transfer to 2 baking sheets in a single layer. Place on the middle for 25 mins or until kale is crispy. Gently remove chips from baking sheets with a metal spatula; toss with cheese if you are using it now. Store in an airtight container.