1 bunch kale, about 4 c.
1/4 c. olive oil
1-1/2 t. sea salt
1/2 t. garlic powder
Preheat oven to 275. Wash the kale and remove the stems. Tear the leaves into bite-sized pieces. Dry until completely dry, using a salad spinner and/or paper towels.
In a large bowl, toss the kale with the oil, salt, and garlic powder, making sure to coat every leaf evenly. Working in batches, spread the kale on a baking sheet so that the leaves do not overlap. Bake until crisp, about 15-20 minutes. Allow to cool before storing in an airtight container.
Makes about 4 cups.
Adapted from The Leafy Greens Cookbook, p. 50.
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