Preheat an oven to 350 degrees F (175 degrees C). 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. Farm Mom Hack: In my experience, drizzling with olive oil isn't good enough. Use your thumb and index finger to massage the oil into the frilly edges of the kale leaves. If you don't get the oil to coat the edges of the leaves, it won't get nice and crispy like they're supposed to (they'd actually get soft instead because without the oil you're just baking leaves). Bake until the edges brown but are not burnt, 10 to 15 minutes.