My kids LOVED these. They do have a little bitterness, so you need to be a fan of things like arugula, dandelion greens, etc to truly enjoy the flavor of these salty snacks. A huge thank you to Constance for inspiring this little culinary adventure!

As soon as I got home from the Farmer's Market I preheated my oven to 400 degrees on the convection setting. The convection fan really helps to crisp these up. If you do not have a convection oven, you can do this at 425 degrees instead.

Rinse kale thoroughly and dry. Chop into 3-4 inch chunks. Place in a large bowl and drizzle with 2-3 Tbsp of extra virgin olive oil. Sprinkle with 1 Tbsp of kosher salt and 1 tsp freshly ground pepper, or to taste. Toss the kale until every piece is lightly coated in olive oil. Spread out into a single layer on a non-stick baking sheet or a regular baking sheet lined with Silpat or parchment. I needed two half-sheet trays to spread my 1 bunch out sufficiently:
Bake for 15-20 minutes or until brown & crunchy. Remove and let cool. These are great for snacks or as a garnish for a creamy risotto or pasta dish. I store mine in a vacuum sealed canister (Food Saver), but they will keep nicely for 3-4 days in Tupperware as well.
Finished Product.