These are actually pretty good. Kevin even tried them and said they weren't bad (which says alot, he's normally not really that into my uber healthy cooking). I think they taste pretty similar to a regular chip. The only thing is that they only stay crisp for so long after a few days mine were soggy. Maybe if I stored them in a ziplock bag or cooked them longer they would have stayed crisper.
1 bunch kale
1 tablespoon olive oil
Sea salt, to taste - I'm sure kosher salt would work fine as well.
Preheat oven to 300°F.
Rinse and dry the kale, then remove the stems and tough center ribs.
Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt.
Arrange leaves in a single layer on a large baking sheet.
Bake for 20 minutes or even a little longer, or until crisp. Place baking sheet on a rack to cool.