When baked/roasted, kale is light, crisp and tastes like roasted seaweed! I realize this may repulse many people, but I love the brittle crunch. Go easy on the salt because you can always add more later.
1 bunch kalePreheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
1/4 tsp salt
1 Tbsp oil
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.