Kale Chips, inspired by Maimonide of Brooklyn
1 bunch kale (any type of kale will work)
1 tablespoon olive oil
Sea salt, to taste
Preheat the oven to 400 F. Strip off the kale’s woody stems and tear into bite-sized pieces. In a large bowl, toss the kale with the olive oil and shower generously with sea salt. Lay the leaves on a sheet tray in a single layer and bake until they are crisp and just beginning to brown, about 10 minutes, turning occasionally. Remove from oven, taste, adjust the seasoning, and serve immediately.