Tear the leaves into chip size pieces, discarding the stalks.
Place the leaves in a bowl, sprinkle with the salt and olive oil, and massage through.
Place the leaves on a tray lined with non-stick baking paper, or on a silicone baking sheet. Place in the oven and bake for 10 minutes.
Notes
Some types of kale take a little long than others to cook, and others cook faster. Keep an eye on the chips, as you won't enjoy them if they burn! If you're unsure, turn your oven off, and let the chips crisp up as the oven cools.This recipe works well with beetroot leaves as well.