Chop off fibrous bottom stem of the kale. Rinse and pat dry. Tear leaves in long vertical strips along central vein, then tear strips into smaller pieces. Place in a mixing bowl. Add olive oil and Kosher salt. Massage oil into leaves.
Place strips in a single layer on two baking sheets. Add sunflower seeds. Bake on lower rack for about 10 minutes, rotating sheets once or twice to ensure even cooking. Remove from oven when edges brown. Place chips in small bowl and sprinkle with Parmesan cheese.