Preheat oven to 250F. Wash the kale leaves and remove the stems. No need for a knife or cutting board: just hold the stem end in one hand and rip the leaf off with the other hand by sliding it up the stem. Dry the leaves in a salad spinner or with some kitchen towels. Tear the leaves into bite-sized two- to four-inch pieces and toss in a large bowl with some salt and a bit of olive oil. Taste and add more salt as necessary, just as you would dressing a green salad, but stop just a tad short of salting it to taste (the baked chips will taste a bit saltier than the raw leaves). Spread kale pieces in a single layer on two baking sheets lined with parchment paper and bake. After 20 minutes, start tossing the chips on the sheet every 5 minutes or so for even cooking. They are done when all the chips are crispy, after around 35-50 minutes. Be careful not to brown any of the chips as this will make them taste bitter. Pour the chips into a bowl and serve immediately or keep uncovered for later.

Variation:

Substitute some or all of the olive oil with chili- and/or citrus-infused olive oil.