1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Makes: 4 servings, about 2 cups each.
1. Position racks in upper third and center of oven; preheat to 375°F.
2. If kale is wet, very thoroughly pat dry with a clean kitchen towel and transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat.
3. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don't overlap. For the best result, don’t overcrowd the sheets. If all the kale won't fit, make the chips in separate batches.
4. Bake until most of the leaves are crisp (generally 8-12 minutes), switching the pans back to front and top to bottom halfway through. If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.
5. If making the chips ahead of time, store them in an airtight container at room temperature for up to 2 days.