Wash and dry one bunch of kale. Tear it into bite size pieces and place in bowl. Drizzle on 1-2 tbsp of olive oil, ½ to 1 tsp of salt, and 1-2 tbsp of seasoning powder. I used Savory Garlic from Mountain Valley Seasonings. Massage kale to make sure oil and spices are distributed well.

Microwave Method:
spread out pieces of kale on a microwave safe plate and cook for 30 seconds, remove and turn over, then another 30 seconds for a total of 1-3 minutes depending on the power of your microwave. Remove from plate to a towel to cool and crisp. Initially they will be a little floppy but will crisp up when they cool.

Dehydrator Method:
spread out pieces of kale on dehydrator tray. Place in dehydrator set on highest temperature (about 160°F) and check after 20-30 minutes. Remove from tray to a towel to cool and crisp. You can use a lower temperature for a longer period of times as well.

Air Fryer Method:

Place kale in air fryer and fry at 250° for 3 minutes. Rotate kale pieces and fry again for 3 more minutes.

Store in an airtight container to maintain crispness. Should be good for at least a week if you can resist eating them all!