There are dozens of recipes for crispy roast kale floating around on the internet, but the basic premise is the same. Here's my take.
Crisp Roast Kale
1/2 bunch kale
1 tablespoon olive oil
Preheat oven to 400 degrees F.
Wash the kale and shake it mostly dry. Using a sharp knife, trim out the tough stem. Finely shred and put in a large bowl. Add the olive oil and toss to thoroughly coat the kale. You can do this right on your baking sheet if you don't want to get a bowl dirty; just be aware that raw kale is springy and you may end up with it all over your counter, which you will also have to wash.
Spread the kale on a rimmed baking sheet and stick it on the middle rack of the preheated oven. Roast for 5 minutes, remove and turn things over with a spatula. Return to the oven and continue roasting another 6-7 minutes, or until the kale is crisp. Test it to see.
When it's done, remove from the oven and sprinkle with sea salt. I used Celtic gray salt (which I keep in a grinder) and it was great.
These are so light, crisp and delicious. We had them alongside some roasted carrots, yams, onions, and beets, and a meatless burger. It's impossible to eat these with a fork—pinch some between your fingers and have at it.
I'm thinking these would also be a fabulous garnish for puréed soups, or piled onto a salad or tostada.