Preheat oven to 375 degrees F.
Wash 2 bunches or 1 lb of kale. Tear leaves off ribs in large two or three bite pieces.
Wash, pat dry, and strip the leaves from 3-6" stems of rosemary. Compost the stems. Toss kale with 1 TB olive oil, rosemary leaves, and 1/8 tsp. salt.
Bake 10-14 minutes, until crispy.