Wash the kale. Rip it into bite-sized pieces and then spin in a salad spinner to dry it thoroughly. The drier the kale is, the more easily it will crisp up in the oven.
Drizzle one tablespoon olive oil and some salt. Stir, then work the olive oil in so it coats all the kale. I use my hands for this part since just stirring can easily miss some kale leaves, given how stiff and crinkly they are.
Layer the kale on baking sheets. Avoid double-layering. (I needed two sheets, which I put on different shelves.)
Bake in the oven at 350 *F for 15 minutes, then check for crispness. If the kale turns brown, it will develop more bitter taste, so the ideal time is after it is crisp but before it turns brown. The original recipe says that the chips will continue to crisp up after they're out of the oven. If the chips still seem too limp, bake a little longer.
The original recipe called for a teaspoon of salt, which was way too much and left a nasty salt aftertaste to the point of burning one's mouth. Next time I'll try 1/4 teaspoon, and maybe sprinkle it on the tray instead of rubbing in with the olive oil.