1 bunch kale
1 tsp olive oil
1/2 tsp sea salt
Wash the kale and set out to dry. If the kale is still wet it will steam rather than crisp. Try laying it on kitchen towels.
Tear the kale off from the stem into chip size pieces and place in a big bowl, drizzle with the olive oil. Massage it just to get the leaves covered.
Oven method: Preheat the oven to 200 degrees, or the lowest level it will go. Place the covered chips on a sheet pan, sprinkle with salt and bake until dry and crispy, turning over once; should take about 2-3 hours.
Dehydrator method: Place the covered kale in the dehydrator at about 115 degree until crispy; 6-8 hours.
Store in an airtight container. If they get a little soggy, I was able to recrisp by placing back in the dehydrator for a bit.