Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry the kale with a salad spinner. In a big bowl, drizzle the kale with olive oil and sprinkle with salt. Mix well.
Place loosely in a single layer on a cookie sheet lined with parchment paper. Bake for about 15-20 minutes turning the leaves halfway through. Bake until the edges just turn a bit brown, but not burnt.