Crispy spicy kale chips

Made these a few times and I'm learning this is the only way I like curly kale. I enjoy dinosaur kale in soups but curly kale is too bitter for me, unless it is in chip form!

This recipe is tweaked a bit from this food network recipe.

http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html

Ingredients:
1 head of curly kale
1.5 tbsp of olive oil
1 tsp of red chili flakes
1 tsp chipotle spice
Sea salt to taste

Directions:
1. Wash and pat dry kale. Tear the leaves from the stem and discard the stems.
2. Chop kale leaves so they are in 1 to 1.5 inch pieces.
3. Toss the kale in 1.5 tbsp of olive oil, 1 tsp of red chili flakes, 1 tsp of chipotle spice, and sprinkling of sea salt.
4. Place kale evenly on a cooking sheet. I often cover mine with foil to help with clean up.
5. Put in the oven at 270 F for 15-20 minutes.
6. Shake the pan half way through cooking or use a spatula to mix the leaves up to brown all sides.