Wash and trim the kale. Peel off the tough stems by folding the kale leaves in half, like a book, and stripping the stems off. Toss with oil. Roast in 10x15" pan for 5 minutes.
Turn kale over. Roast another 7-10 minutes or until kale turns brown and becomes paper thin and brittle.
Remove from oven and sprinkle with sea salt. Serve immediately.
VARIATION: Any firm leafy green works as well. Collar greens or Swiss chard could be easily substituted.