Thoroughly wash kale by putting into a mixing bowl filled with water, swishing, and draining the water. Repeat if needed.
Thoroughly dry kale (this is important so the oil and seasoning will stick).
Separate the leaves from the stalk (also remove the stem that runs up the middle of each leaf). Tear leaves into chip-sized pieces (about 1 1/2 inch "squares").
In a large mixing bowl, add kale and drizzle with about 2 tablespoons cooking oil of your choice. Use your fingers to spread the oil and make sure that each leaf is evenly covered. Sprinkle with salt and toss to coat.
Lay leaves on a foil-lined baking sheet or a reusable non-stick silicon baking sheet. We set our oven temperature at 300° and baked for 10 minutes, flipped the leaves with tongs, and baked for an additional 10 minutes.
TIP: Oven temperatures vary, so watch your baked purple kale chips carefully. They will actually finish crisping up as they cool (after you remove them from the oven), so you don't want them to look too "done" while still in the oven. You can always put them back in the oven if you think they need a couple extra minutes even after they've cooled.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.