I do them in the oven, following these rough instructions:
1.Preheat oven to about 375
2. Use about 1 salad spinner’s worth of kale (usually about 1/2 of a bunch that you'd get at the grocery store). Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheet(s).
3. Drizzle with about 2 tsp of olive oil
4. Sprinkle with Parmesan, Asiago or your seasonings of choice. Plus a sprinkle of kosher salt.
5. Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.
I usually season with Tony Chachere's and only give the dog pieces that don't have much if any seasoning on them. But let's be honest, he likes to eat snotty tissues so a little cajun seasoning isn't going to hurt.
If you do it right, they sort of have the crunch/feel of pringles - a lot lighter than you would expect from such a hearty green. They really are good.