Olive oil (1-2 Tbsps)
Vinegar or apple cider vinegar (1 Tbsp)
Tear kale into bite-sized pieces, about 1-inch pieces. Put in bowl with oil & vinegar; toss to coat. Spread on a single layer on a baking sheet and sprinkle with sea salt to taste. Bake at 375 for 12-15 minutes, until crisp. Edges of leaves should be browned.
When I read a similar recipe, I didn't believe lettuce would get crisp, ever. I was highly skeptical. Amazingly, the leaves did get crisp, and were light and crispy and slightly salty like a good potato chip, but packed with good stuff, so I didn't feel bad eating all of them. In one sitting. Before dinner.
That picture is only half of the chips. I stopped eating long enough to record my experiment.