Step 1

Tear the kale into bite-size pieces, leaving them on the largeish side as they’ll shrink during roasting. Remove the thick fibrous stems from the leaves and discard or save them for juicing or smoothie-ing.

Step 2

Rinse the kale pieces under cool running water and pat them completely dry. Let them rest at room temperature on a baking sheet or a kitchen towel for at least an hour or perhaps a few hours, as the kale needs to be absolutely, completely, undeniably dry or it won’t crisp properly during roasting.

Step 3

Preheat the oven to 350°F (180°C). Line 3 baking sheets with parchment paper or Silpat.

Step 4

Spread the kale on the baking sheets or dump it in a large bowl. Dribble a very small amount of oil over the kale, partly covering the opening of the oil bottle with your thumb to control the rate of release. Toss the leaves with your hands, rubbing the oil into each and every leaf to ensure the kale is completely coated with oil.

Step 5

Spread the kale in a single layer on the baking sheets. You need to make certain that no leaves overlap, as this will lead to soggy, gross edges, crying children, and whimpering puppies.

Step 6

Sprinkle the kale with salt.

Step 7

Bake until the edges are lightly browned but not so browned as burnt toast. Take a nibble at about 15 minutes, and if it seems like it’s good, you’re done. Otherwise, if it still needs more crisping, check again in a few minutes. Bake for no more than 20 minutes total. Transfer the kale to a sheet of parchment paper to cool to room temperature.