Strip the leaves off the kale stems and tear it into large pieces. Discard the stems and wash the kale. Dry it well and place it in a large mixing bowl.
Drizzle the kale with just enough olive oil to coat the leaves lightly. Mix it all together with your hands to spread the oil over the leaves.
I like to use a Silpat on my baking sheet or line it with parchment paper. Arrange the kale leaves in a single layer on the baking sheet. If you need to use two sheets, that is ok. Sprinkle the leaves with sea salt.
Bake for 10-12 minutes, turning the leaves over at the halfway mark, until they are dry and crisp.
Remove them from the oven and place them in a large serving bowl. If you like, sprinkle them with a little nutritional yeast for added flavor and nutrients.