Preheat oven to 375 degrees F. Line a 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.
Put the dry kale leaves in a large bowl and drizzle with olive oil, maple syrup and sea salt. Toss leaves until kale is evenly coated.
Lay kale leaves flat on baking sheet and bake until the edges brown but are not burnt, 15 to 20 minutes. It’s better to overcook then undercook so that it is crispy, but remember that the longer you bake the kale, the stronger more bitter it will taste.