Preheat an oven to 350 degrees. Line baking sheet with parchment paper or foil
With a knife your hands (ripping, goes quicker) 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 olive oil and sprinkle with parm and salt (and/or other spices).
Bake until the edges brown but are not burnt, 10 to 15 minutes. Check frequently after 10 minutes – they go from “green” to “burninated” very quickly.