1 bunch kale
1 tbsp olive oil
sea salt or kosher salt to taste
finely ground Italian herb blends
Preheat the oven to 300F
Wash the kale and dry it well. Remove the center stem from the kale leaves and cut each half leaf into about 3 pieces. Place the pieces in a large bowl and drizzle with the olive oil. With your fingers, massage the oil into all the little nooks and crannies of the kale.
Spread out the cut pieces onto baking pans in a single layer (this helps make them crispy). Roast the kale for 12 to 20 minutes, depending on how hearty the kale is, or until it starts to gently brown at the edges and becomes crisp. Don't overcook. Sprinkle with sea salt and eat sooner rather than later.