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.