In a large mixing bowl, combine avocado oil, vinegar, salt and chipotle powder and set aside.
Cut kale into chip sized pieces and place into mixing bowl.
Using your hands, gently massage oil and vinegar mixture into the kale making sure to coat evenly.
Place kale on dehydrator racks and dehydrate at 160° F for 2 hours.
Once kale has finished dehydrating, either start enjoying or store in a seal-able container, it should stay fresh for up to a week but I've never had them last longer than two days.
Notes
If you don't have a dehydrator, simply preheat your oven to 400° F and place marinated kale on a sheet pan. Roast in the oven for 10 minutes. Let cool slightly since they will be hotter using this method.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/crispy-kale-chips/