Rinse kale, and dry thoroughly by spreading on paper towels and patting dry if needed.
Tear kale leaves off the thick central ribs by hand. NOTE: This job is best done by several people at once to make quick work of the kale.
Mix olive or vegetable oil with salt and black pepper and mix well.
Toss kale leaves in batches with the seasoned oil until all leaves are evenly coated.
Spread evenly on large parchment-lined sheet pans in a single layer. Bake for 12-15 minutes, tossing occasionally as needed. They will be finished when they begin to fly around the convection oven like dry leaves.
