Baby kale is grown as a densely planted salad green, harvested about a month after planting. While fully mature kale tends to be bitter and chewy, better suited for cooking (or requiring massaging to break it down for eating raw), baby kale is meant to be used as a stand-alone salad green or mixed with other salad greens. It's also well suited for cooking. Both baby and mature kale can be added to soups, eggs, and other dishes, and mature kale is especially good for kale chips.
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.