Preheat oven to 400 F.
Wash and spin or pat dry your kale. You can remove the stems or leave them on as “handles.”
Toss in a bowl with a little olive oil, or use an oil spritzer bottle to coat the leaves. You can go as heavy or light as you like, but it will need a bit of oil on it to crisp up. If you use the bowl method, you can also squeeze a clove of garlic in with it.
Lay kale leaves out in a single layer on a baking sheet and sprinkle with salt.
Bake until crisp, maybe 10 minutes.
Remove from oven and sprinkle with Methuselah or Parmigiano Reggiano cheese.