Preheat the oven to 300 degrees.

Rinse the kale and destem it, ripping the kale off of the stem and into bite size pieces.

Lay the rinsed, torn kale onto a towel to dry out.

Lay parchment paper on a baking sheet (or just use the baking sheet).

Spray or drizzle olive oil on the baking sheet/parchment paper, making sure there is a thin layer of oil over the entire surface.

Lay the pieces of kale on the sheet, spread out and not overlapping.

If you’re using a sprayer like me, just spray the top of the kale with olive oil but if you rubbed oil on the pan, toss the kale in the oil and then spread it out and make sure it doesn’t overlap.

Sprinkle 1-2 tsp of salt over the tray from a height. The further high up you sprinkle the salt from, the more evenly the chips will be covered.

Bake for about 20 minutes, until dried out and crispy.

Let cool and store in an airtight container at room temperature.