1 bunch kale
1 Tablespoon olive oil
1 teaspoon seasoned salt
1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
2. With a knife, carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Place kale in a bowl, drizzle with olive oil and mix well to coat the leaves. Sprinkle with seasoned salt.
3. Bake until the edges brown but are not burnt. Time will vary depending on your oven. Start checking the chips at 10 minutes and every 5 minutes until they are evenly baked.