Preheat oven to 400°F. Wash kale and dry with paper towels or in a salad spinner. Make sure kale leaves are completely dry before baking since extra moisture prevents the kale from getting crispy. Remove stems and tear leaves into small, bite-sized pieces. Spread pieces on a rimmed baking sheet and drizzle with olive oil. Toss until well coated and spread evenly on baking sheet so that no pieces are overlapping. Sprinkle with salt. Bake for 10 minutes or until crisp.