I keep my bacon fat in a mason jar in the refrigerator. For this recipe you'll need to heat the fat slightly. You don't want to turn it into a hot liquid. I popped mine into the microwave for a few seconds. (go in 10 second increments until you achieve the desired consistency) It was still white but was no longer solid.
Here is my bowl of kale chips. It looks a bit empty because I kept eating them while the second and third trays cooked. I wanted crispy chips so I made sure that none of the kale was touching another piece. There weren't many chips on the last tray but I suggest spacing them out instead of overcrowding the chips, no matter how many trips to the oven you have to make.
Bacon Kale Chips
8 kale leaves torn into pieces, stems removed
3T of bacon fat
1/2 t salt
Bake at 350 F for 10 minutes on a cooling rack over a baking sheet. I'd always baked kale chips directly on a piece of parchment on a baking sheet but some parts of the chips came out over cooked from direct contact with the sheet whereas other parts were sometimes soggy. When I cook bacon I put it on a cooling rack over a baking sheet and it comes out perfectly crisp so I decided to give it a try with kale chips.
As you can see below they came out perfectly crisp and not burnt or soggy. The next time I make these I think I'll grind up some cooked bacon into a dust and sprinkle it over the chips before I bake them for an extra bacon kick.