Wash kale and remove tough inner stems from the leaves. Tear the kale into large pieces. They will shrink, so tear them into pieces that are a little larger than what you'd like to eat. Dry the kale leaves well with paper towels.
Place kale leaves in large bowl. Starting with about 1 tablespoon of olive oil at a time, drizzle oil on kale. (The kale needs to be lightly coated with oil. Add more olive oil if needed, however too much will make the kale limp and greasy.) Sprinkle with Sel Gris Grey Sea Salt and fresh cracked black pepper.
Place kale leaves in a single layer in a baking sheet lined with parchment paper.
Bake for about 15-20 minutes or until crisp. (About 5 minutes before they are finished, gently toss them on the sheet pan for more even baking. They will burn easy, so be aware of how they are baking. If needed to crisp the chips more, bake for additional 5 minutes.)
Season with additional Sel Gris Grey Sea Salt to taste, if desired.