Preheat oven to 275 and line two large baking sheets with parchment paper.

In a large bowl, toss the kale for the kale chips in olive oil and salt, rubbing the oil into the leaves until well-coated. Spread the kale out evenly over the two large baking sheets, trying not to crowd or overlap the leaves. Bake on top and middle racks for 12-18 minutes until the leaves begin to dry out, rotating pans and racks halfway through. Toss the kale chips and bake for another 5-8 minutes, or until dry and crispy (they will continue to crisp as they cool!), being careful not to burn the chips. Remove from heat and let cool on the pan while you prepare the rest of the salad.

In a high powdered blender or food processor, combine the pistachios, lemon juice, water, honey, vinegar, garlic, and salt, and pepper. Blend well and with the blender still running, slowly pour in the olive oil, blending until creamy and smooth. If the dressing is too thick, add up to ¼ cup more water, 1 tablespoon at a time until you reach desired consistency (it should be creamy and not runny). Chill until ready to serve.

In a large bowl, toss the remaining kale leaves and fennel with a few tablespoons of dressing to taste, using your hands to massage the dressing into the kale. Depending on the size of your bunch of kale, you may use all or only half of the dressing to your taste! Sprinkle with parmesan cheese and chopped pistachios and toss.

Serve topped with crispy kale chips.