Preheat oven to 350 degrees (F)
2 bunches of kale
1 1/2 - 2 tablespoons of olive oil (depending on size of kale bunch)
2 teaspoons sea salt
Rinse Kale and pat dry. Tear kale leaves from stem into bite sized pieces and place in a bowl. Drizzle olive oil over kale and sprinkle with salt. Gently toss. Spread on cookie sheet and bake for 10 minutes until crispy.
Do not over cook or kale will turn brown. You want it to be bright green & crispy.