Place a cooling rack on a baking sheet and preheat the oven to 350 F
Using a knife finely chop the cooked bacon into teeny bits. (See photo)
Alternately you could use a food processor to break the bacon apart. I didn't want to clean the food processor, I wanted larger bits of bacon, and chopping it was a touch of an arm workout.
Combine the bacon fat, bacon dust, and salt with the kale and toss until well coated. The fat I used was solid so it took more tossing than a liquid fat would but I liked the extra bacon flavor. You could gently heat the bacon fat but be careful that it isn't too warm where it cooks the kale. Also, take your time and keep tossing rather than trying to force it so you don't damage the leaves.
Spread the coated kale leaves on the cooling rack. If a leaf is folded try to flatten it out so that all of the chips cook at the same rate.
Bake for 15 minutes or until the chips are crispy.
I'm sure some people will share this quantity of kale chips with a friend but I couldn't stop myself. I ate them all. If you need to make more simply multiply the recipe.
*If your bacon and bacon fat are super salty you likely won't need to add salt. I recommend tasting a kale chip before it goes into the oven and adjust the seasoning as needed.