Preheat an oven to 350F. Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Rub the oil and salt into the kale until each piece is completely covered.
Bake until the edges are brown but are not burnt, 10 to 15 minutes. These chips can also be made in a food dehydrator if you have one. Use the same preparations but instead of baking the in the oven place kale pieces on dehydrator trays. Dehydrate until completely crispy.
Store in a sealed glass container for up to 4 days.