Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes.

For the classic: Preheat the oven to 300 degrees F. Place the kale in a 2-gallon resealable plastic bag. Add the oil and shake and massage the kale to coat each piece entirely.

Tear the leaves off 1 bunch kale. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 2 sliced garlic cloves, and salt and pepper. Roast in a 425 degrees F oven until crisp, about 15 ...

Preheat oven to 300 degrees F. Tear the leaves off the center rib of the kale and tear into large pieces. Place leaves in a large bowl and drizzle with olive oil and toss until completely coated.

Preheat the oven to 300 degrees F. Mix the garlic powder, paprika, red pepper and salt in a bowl. Toss the kale in the oil. Season the kale with the spice mixture.

Preheat the oven to 350 degrees F. Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated.

Remove the center ribs and stems from 1 bunch kale; tear the leaves into 3-to-4-inch pieces. Toss with 1 tablespoon olive oil, 1 teaspoon smoked paprika and 1/4 teaspoon salt.

Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper. With a sharp knife, remove and discard the hard rib from the center of each leaf, leaving the leaves as intact as ...