Preheat oven to 350° F. Line a non-insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with sea salt and pepper.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
