1 bunch kale,
1-2 tablespoons olive oil,
sea salt or kosher salt
Preheat oven to 350F. Line a baking sheet with parchment paper.
Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Lay them out side by side on the parchment paper, but do not overlap them. This will cause them to steam instead of crisp up.
Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark: the timing all depends on how much olive oil you use. Just use a spatula to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown. Remove from oven, sprinkle with salt (and cheese) and serve.