Remove stems from the kale by pulling between your fingers, or by using a knife. Chop into small pieces. Preheat the oven to 425 deg F (218 C). Line a baking sheet or dish with parchment.
Make the batter: Add all the dry ingredients into a bowl and mix. Add oil if using and water and whisk to make a creamy smooth batter. If the batter is too thin/watery, add more chickpea flour a few tsp at a time and whisk in.
Add the kale to the batter, and mix and rub the batter on/between the leaves
Spread on parchment lined sheet, and bake at 425 degrees for a total of 18-28 minutes. Bake time depends on the size of the kale, and how crisp you'd like it to be. Reduce temp to 375 degrees F (190 C) after 22 minutes. Move the dish around for even baking.