Prep: Preheat oven to 300°F (150°C). Wash and dry kale. Cut the leaves from the spine, then roughly tear the leaves into bite-sized pieces.
Flavor: Massage oil into the leaves, making sure each piece of kale has a thin coat of oil. Sprinkle with salt and toss to coat.
Cook: Lay kale in a single layer on a baking sheet, uncurling the leaves as much as possible while keeping them from overlapping too much (you may need two baking sheets). Bake for 8 to 12 minutes, keeping a close eye on them after 8 minutes. They’re done when crispy but not brown (will become more crispy as they cool).
Coconut Curry: 1 Tbsp unsweetened shredded coconut, ½ tsp curry powder, ¼ tsp salt
Store kale chips in a paper bag, or in a loosely sealed plastic bag lined with a paper towel. They keep well at room temperature for up to a week. If they lose their crunch, throw them back in the oven for just a few minutes.