Preheat an oven to 350 degrees F (175 degrees C). 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 thoroughly and the dry kale with a salad spinner. 

Drizzle kale with olive oil and sprinkle with seasoning salt. Toss and/or massage kale until seasonings are evenly distributed.

Bake until the edges brown but are not burnt, about 10 to 15 minutes. Check frequently towards the end. 

If you want them to be especially crispy, allow to cool and dry out for 20 minutes before eating.