Preheat the oven to 350. Cover a baking sheet with parchment paper
Wash the kale and pat dry. You might want to let it sit out for 15 minutes to let more water evaporate. Remove the stems from the kale and throw the stems away.
Rip the kale in to larger pieces than you would normally eat (it will shrink in the oven) and place in a large bowl
Toss the olive oil with the kale and spread the kale in a single layer on to the baking sheet. Alternatively, you can spread the kale on the baking sheet and give it a few sprays with olive oil (I use my Misto). Toss the kale a bit and give it a few more sprays.
Sprinkle the kale with salt and Emeril's Essence. Don't overdo it!
Bake the kale for about 10 minutes until the kale is crispy and slightly darker. If some of the smaller pieces are done, remove them and let the remaining cook a few more minutes.