Preheat the oven to 350°F. Remove the kale leaves from the stems and then cut into pieces. Place them in a large bowl. (Keep in mind they will shrink quite a bit in the oven so keep the pieces fairly large.)
Add olive oil and mix until all of the leaves are coated.
Sprinkle the kale pieces with sea salt.
Spread the kale out onto a baking sheet.
Bake for 10 minutes. Turn them over using tongs and bake for another 10-15 minutes, until the kale chips are crispy.
Remove from oven. Add a bit more salt if desired and serve.
Notes
Make sure you rinse the kale and then dry it really well with paper towel or a clean kitchen towel to ensure a crispy kale chip.
Let your chips cool completely before storing and this should help them to stay crispy. You can also place a piece of paper towel on the inside of the container to help suck up any moisture.
Once cooled, transfer your chips to an airtight container and store at room temperature for up to 1 week.
They can also be frozen in a freezer bag for up to 3 months.
You'll find that your dried kale chips can be added to almost anything you want to add extra crunch to, or simply snack on them on their own.