Preheat oven to 350°F . Dunk kale in a large bowl of water, swish it around to allow dirt to settle to the bottom, then lift out and onto a kitchen towel to roll and dry.

Tear out the tough stem from each leaf. Re-roll in the towel if leaves are still damp. (You can keep kale prepped like this in the refrigerator for days.)

Tear the dry leaves into pieces and place in a prep bowl. Drizzle with oil and massage with your hand to coat the leaves with enough but not too much oil. Transfer to a sheet pan, sprinkle with salt, and bake for around 11 minutes, until crisp to your liking.