This recipe is from the Food Network.  Basically, you want to make sure your kale is prepared well before you start.  It should be washed and thoroughly dried.  It should also be cut into small pieces, about 2 inches or so.  The type of kale that I purchased from Trader Joes was already cut.  You don’t want the fibrous stems.  Spread the kale out onto baking sheets. I used grapeseed oil, enough to coat the kale.  Start small with this — you can always add a bit more but you don’t want too much oil.  Then some sea salt and pepper.  Bake at 350 degrees for 10 minutes, then check it.  Toss it around to make sure it is baking easily.  Some people find success with setting a rack on the baking sheet first, so that the kale is baking evenly, but I didn’t find that this was necessary.  After 10 minutes, monitor the kale closely.  You want them to be crisp but not burned!  Transfer to a paper towel to cool.  These are delicious and won’t last long, but you can store them in an airtight container at room temperature.