1 bunch curly kale
1 Tbsp olive oil
1/2 tsp ground sea salt or seasoning salt to taste (one of my favorites is Lawry’s)
Preheat oven to 350 degrees. Rinse and dry kale leaves. Remove kale leaves from stems. Place the leaves in a mixing bowl and drizzle with olive oil. Massage the kale until the olive oil is evenly coated onto the kale. Place kale directly onto a baking sheet and sprinkle with sea salt or seasoning. Don’t worry about perfectly spacing out the Kale chips on the baking sheet, they can slightly overlap because they will shrink dramatically in size. Place the baking sheet in the oven and bake for 10-15 minutes or until crisp, moving the chips around and flipping them half way to ensure that they are evenly baked.
Note: Kale chips shrink after they are baked, so let the leaves be bigger than you would like them to be before baking. Below is a photograph of the kale chips before and after the baking process.