1bunchkalepreferably lacinato or dinosaur, though curly will work too
Preheat oven to 250 degrees. Rinse kale and shake or towel off moisture. Remove kale leaves from stems by grasping each leaf at the base and “zipping” it from left to right off the stem.
Tear or cut the leaves into biggish pieces. They’ll shrink while cooking.
Drizzle with about 1 tablespoon olive oil and lightly sprinkle with sea salt. Massage or toss with hands to coat; spread in a single layer in a rimmed baking sheet.
Bake for 20 minutes; stir and cook for another 20 minutes. If they’re not completely dry, don’t worry; just turn off your oven and leave them inside, even overnight. They’ll soon be totally crisp. Store in an airtight container.