1 head of Kale, torn into small pieces
Preheat oven to 275º (use a convection oven if you have it)
Put the torn kale into a mixing bowl and lightly coat with olive oil. Lightly is the key word! Too much oil makes the leaves soggy and they will not get crispy. Toss the kale rubbing the olive oil into the leaves. Once coated, sprinkle the Kosher salt on...go lightly with the salt too. A little Kosher salt goes a long way. Toss the kale again to coat with salt.
When the kale is coated with oil and salt, spread it out on baking sheets in one layer. Make sure the leaves are not on top of each other so they can crisp up.
Bake the kale for 25 minutes at 275º. When it is done, remove from the baking sheets with a spatula. Now...enjoy!