Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper to prevent sticking.
Thoroughly wash the kale and dry it completely using a salad spinner or paper towels—dry leaves crisp better and avoid sogginess.
Remove the tough stems from the kale and tear the leaves into bite-sized pieces, about 2-3 inches across, ensuring they’re roughly uniform for even baking.
Place the torn kale into a large mixing bowl and drizzle with about one tablespoon of olive oil. Gently massage the oil into the leaves, coating each piece evenly—this helps them crisp up nicely.
Sprinkle the sea salt evenly over the kale and toss again using tongs or your hands to distribute the seasoning well.
Arrange the kale leaves in a single layer on the prepared baking sheet, leaving space between pieces for air circulation—overcrowding leads to soggy chips.
Bake in the oven for about 10-15 minutes, checking around the 10-minute mark. The edges should turn golden brown and become crispy, and the leaves will crackle when you handle them.
If some pieces aren’t quite crispy yet, continue baking in 1-minute bursts, keeping a close eye to prevent burning.
Once the kale chips are golden and crispy, remove from the oven and let them cool on the baking sheet for about 5 minutes; this helps them crisp further.
Transfer the cooled chips to a plate or bowl, and enjoy immediately for the best crunch. Store leftovers in an airtight container for up to 2 days to maintain their crispness.
