Preheat oven to 350F. Remove the bindings on your bunch of kale. Separate the leaves from the stems of the kale. You want to try to get as little stem as possible.

Rinse the kale with cold water. Add it to a vegetable spinner and remove as much water as possible.

Lay the kale on a kitchen towel and remove excess water drops.

Put the kale into a Ziploc bag and add the olive oil. Mix it well so that it coats every single leaf.

Place the kale on a baking sheet. You want to make sure that the kale is spread out a little bit. I ended up using 2 baking sheets to cook the bunch of kale I had. Try to press the leaves flat so you get a more even and crisped cook on each leaf.

Bake the kale for 12 minutes and remove from the oven. You want the edges of the kale to be a little browned, but the rest of the kale to stay a darkish green. BE CAREFUL - there is a fine line between being overcooked and being perfect. When they're overcooked, they come out very bitter.

Add the salt to the finished kale and serve! You can add different seasonings or just use your favorite seasoned salt.