- 1 bunch of kale
- 4 tsp. olive oil
- kosher salt
- Preheat oven to 300⁰F. Wash and dry kale. Cut out the thick stems, and slice (or tear) the leaves into roughly 1½-inch pieces and place into a large bowl. Drizzle in olive oil and toss the kale pieces to coat them evenly.
- Divide the kale between two ungreased baking sheets, spreading the pieces out into a single layer on each sheet. Sprinkle kosher salt over the kale. Bake for 15 minutes, then rotate the pans from top to bottom and front to back. Bake for another 10-15 minutes, until the chips are crispy. Allow to cool for 1-2 minutes.