Preheat your oven to 180 C / 350 F
Wash your kale, and thoroughly dry with a tea towel so the leaves are no longer wet. Peel the kale leaves away from the stalks and break up the large leaves so that you have pieces that are about 1/3 the size each of your hand (actually quite hard to describe, so am hoping that makes sense to you as a general size guideline!)
Either mortar and pestle or food processor blitz your almonds, turmeric, oregano, sea salt and oil of choice, into a thick, chunky pesto.
Then, in a large bowl work the pesto through the leaves, so that each is glossy and coated by the mixture. Add a little drizzle extra of oil if needed.
Then, space out your kale leaves over 2 oven trays, so there's plenty of room for air to move through the leaves and get them to dry and crisp for your crunchy pleasure!
Place in the oven for 15-20 minutes. Check regularly, because if you over cook them, they will get bitter and taste burnt. You may have to rotate trays. My little gas oven gives quite uneven heat, so I often take out the initial crispy ones after 10 minutes, and then leave the rest in for longer.
WHEN ARE THEY DONE? They will be crispy to the touch and no longer limp - that's when you know they're done!
Then, remove from oven. Cool a little if you can wait and tuck in.