Wash the kale and dry well with either a salad spinner, bagged with holes punched in the bottom and swung until the excess is removed, or patted dry with clean dish towels. Toss with olive oil and sea salt and then bake in batches. Lay out each batch on a parchment paper or paper bag lined cookie sheet and bake at 400 degrees for 15 minutes. Handle carefully as they will be fragile. These are best when served warm, they lost some appeal when they cooled. As a side, although they were tasty hot, they were not very interesting. And they most definitely do not taste like potato chips as I've read. They taste like dried leaves from a bouquet of flowers when cold. I'll be trying these again in twice baked potatoes as I think they'll add a nice earthy flavorful crunch.
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