Preheat oven to 350 degrees. Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoned salt. Bake until the edges are brown but not burnt, 10 to 15 minutes.