Preheat oven to 300° F.
Chop the stems from the kale leaves and discard.
Wash the kale and lay it flat on absorbent paper towels. Pat and press with more paper towels until the kale is completely dry.
Tear the kale leaves into large bite-size pieces (consider that they shrink as they bake) and place into a large bowl.
Drizzle 1/2 tablespoon of olive oil over the kale.
With clean bare hands, toss the kale and gently massage the oil into the kale leaves. Do this until all of the kale leaves are evenly coated with a very thin layer of oil.
Place the kale leaves on a baking sheet, spread out evenly, no over-lapping.
Lightly season the kale chips with kosher or sea salt and ground black pepper. Season sparingly - you can always add more later, but you can't remove what you've already added.
Bake for 10 minutes, then rotate the baking sheet and bake for another 5 minutes, or until the kale has reached a good level of crispiness.
Remove and let stand for a few minutes.
Eat ALL the kale.