Preheat your oven to 190°C (375°F/Gas 5).
Wash and dry your kale well. You may need to wash it a couple of times as it’s sometimes difficult to get all the dirt off first time round. Strip the leaves from the stems then, if you have one, use a salad spinner to spin the leaves (you need the kale to be super-dry). If not, spread the kale on a tea towel, press out as much water as possible, then wait until it’s completely dry.
Chop the kale into bite-sized pieces about 5 cm (2 in) square and toss into a large salad bowl. Using your fingers, thoroughly rub the oil and salt all over the kale.
Place the kale pieces flat on baking trays, being careful not to let any overlap or they won’t crisp up. Bake for 10−12 minutes, keeping an eye on them as they tend to burn easily and will become bitter. Cool completely on the trays, then store in an airtight jar for about a week.
