Preheat the oven to 300F.
Wash and thoroughly dry the kale leaves. Then de-stem the kale by ripping off pieces roughly the size of a large potato chip. (No need to be precise with this part!)
Combine the kale pieces with a 1-2 Tablespoons of olive oil in a large mixing bowl. Using your hands, knead the kale with the oil for 2 minutes. You should feel the leaves grow more tender as you rub.
Spread the kale pieces on a lined baking sheet. The edges of the kale pieces can overlap, but try not to stack them on top of one another (the kale will shrink as it bakes).
Sprinkle on the seasoning of your choice. I prefer 1 tsp garlic salt, freshly ground Parmesan, or paprika.
Bake at 300 for 10-15 minutes, until the kale begins to brown. Be careful not to bake for too long or it will burn!
Eat immediately. Once cooled, store in a sealed container. Eat within 2-3 days or they will become soft.