The curlier your kale, the better. However, if you have minimally ridged “Dino” kale, that’s ok, too.
I started off by harvesting some kale that I grew in my backyard container garden. Although you can pinch off the leaves at the stems with your fingers, it is gentler on the plant to use some sort or shears. Even clean office scissors will do. With kale, start harvesting from the outer leaves, in. You want to take off the more mature leaves and keep the younger, smaller ones so they can continue growing.
Rinse the kale well after harvesting, and pat dry with towels. You are going to drizzle your kale with olive oil, so it is better not to have too much water on the leaves. Trim off stems.
Preheat your oven to 350 F, and line a baking sheet with foil or parchment paper. Lay out your kale in a single layer on the baking sheet. Drizzle about 1 tbsp olive oil and massage gently into the kale. Sprinkle kale with salt, and bake until crisp for about 15 mins.
I had roasted some seeds from a spaghetti squash several nights before, and the combo of roasted squash seeds and crispy kale chips made a delicious and salty snack to eat while unwinding in the evening.