1 bunch kale
1 T. olive oil
salt to taste

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems.  Wash and thoroughly dry kale with salad spinner.  Ddrizzle with olive oil and add salt to taste.

Bake until the edges brown but are not burnt, about 10 to 15 minutes.  Should be eaten in one serving; kale chips do not ‘keep’ well.

(From allrecipes.com.)