Take any variety of Kale and wash well. Line a cookie sheet with parchment paper. Pat kale dry and separate leaves from spine. Place leaves in a bowl and mix with 1 tablespoon of olive oil, mixing well to evenly distribute oil. Sprinkle lightly with sea salt. Take mixture and place on parchment lined cookie sheet in a single layer. Bake at 275F for about 20 minutes until Kale is dry. Turn occasionally. Remove from oven and cool. Store in an airtight container. Use within 5 days.
For variety try sprinkling with garlic powder, onion powder, or season salt.