Roughly chop two large heads of kale, cavalo nero or curly kale. Toss with two tablespoons of olive oil. Add one tablespoon of kosher salt and as much freshly ground black pepper as you think you can handle. I like them spicy! (Sometimes when I'm in the mood, I also add a palmful of sesame seeds to the mix.)
Roast at 400 degrees for 6 minutes. Open oven and toss lightly. Might need 2-4 additional minutes of baking depending on your oven and the kale. You are looking for it to be crispy, but it can easily burn if you are not careful. Stay in the kitchen and check every one-two minutes. Remove from the oven. Let sit on the counter to cool before storing in an airproof container. Although we've never had any left over.* I have also read that you can bake them at a lower temperature for a longer time. If you'd prefer that method which has a lower babysitting need, look around online for the timing.