Remove kale from the stems and break into chip sized pieces. Dry thoroughly by blotting with paper towels and add to a large bowl.
Combine the lime juice, olive oil,Sriracha, soy sauce and fish sauce in a small bowl and whisk. Taste and adjust for heat and saltiness accordingly. Pour the dressing over the kale leaves and using tongs or clean hands toss to coat each “chip” thoroughly.
Spread the leaves out on two greased cookie sheets making sure they don’t overlap or they won’t get crispy. Bake for 10-12 minutes. Be careful that they don’t overcook or they can become a little bitter. My bottom pan cooked more than my top pan and those were a tad bitter. So keep an eye on them!