Kale Chips

1 bunch kale
1 tablespoon grapeseed oil
1 teaspoon sea salt

Preheat an oven to 350 degrees 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 with a salad spinner. Drizzle kale with grapeseed oil and sprinkle with sea salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.