Preheat the oven to 100˚C fan-forced. Line two baking trays with baking paper.
Strip the kale leaves from their stalks and tear or cut into bite-sized pieces. Discard the stalks and wash the leaves. Thoroughly dry the leaves and add to a large bowl. Drizzle with a small amount of oil, season with salt and toss well, making sure the leaves are thoroughly coated. Tip onto the prepared trays, spreading the kale out in thin layers. Place in the oven for 1.5-2 hours, or until the kale is crisping up – the time will vary depending on your oven and the kale you’re using, just make sure it has dehydrated without pushing it too far, as it will crisp up further as it cools. Leave to cool on the trays and then use or store in an airtight container.