Preheat oven to 300 degrees. Line 1 or 2 baking sheets with parchment paper
Wash kale and spin or pat dry. Cut away the center spine of each leaf and discard the spine (unless you want to save them for juicing or finely chopping to add to some other recipe). Cut or rip the leaves into pieces approximately 3-4 inches by 3-4 inches.
Place kale, oil and salt in a large bowl and toss. Making sure to cover each kale piece thoroughly.
Arrange the pieces in a single layer on the baking sheets and then bake until crisp, about 25 minutes. Check kale every 10 minutes or so and turn them over every so often so they don’t burn.
The kale chips will stay crisp and fresh for up to 1 week stored in a sealed container or bag.