Our local farmer's market has a vendor that sells the most enormous bunches of kale for $3.00. I can't even get it all in the fridge, there's so much. We ended up giving some to the neighbors because I didn't know what to do with it all. The neighbors say they plant and grow it in late August, so they can store it for winter. I think I'm going to need to learn more about food preservation. Anyway, on to the crunchy, salty goodness!
adapted from The Roasted Root
1 large head of kale
1 tbsp vegetable oil
Coarse sea salt
Preheat oven to 300F. Prepare a baking sheet with foil and cooking spray. Tear the kale into manageable pieces. Put the leaves on the baking sheet and toss with oil, using your fingers to rub it in. Add salt and toss to coat. Spread the leaves on the baking sheet in a single layer and bake for 20 minutes, or until crispy. Let cool 5 minutes so they're easier to remove from the pan.