Preheat the oven to 275° F. Line a baking sheet with parchment paper (see Cook's Notes).
Wash and completely dry the kale. Set aside, sandwiched between paper towels, while you make the dressing.
Place the rice vinegar in a small bowl. Add the salt and spices (if using them) and whisk a few times to dissolve the salt. Slowly add the olive oil, while whisking to get a good emulsion. Take a kale leaf and dip it into the dressing and take a bite. Adjust the seasoning to your own taste.
Place the dry kale leaves in a large bowl and pour half of the dressing over it. Toss thoroughly with your hands and add more dressing as needed.
Lay the dressed kale leaves on the prepped baking sheets in a single layer. The leaves can touch each other, but if the leaves are overlapping too much, they’ll steam and never get crispy.
Grate the Parmesan cheese over the leaves.
Bake for 40 - 45 minutes or until crispy.