Wash Kale, separate the leaves, pat each leaf dry with a paper towel.
Cut each leaf into 3-4 horizontal sections, when you get to the thick part of the center rib, cut the rib off and discard.
Place Kale into a large bowl, drizzle with olive oil and toss to distribute oil to all the kale.
Arrange Kale in a single layer on a parchment covered sheet.
Sprinkle salt and garlic powder over chips.
Place sheet into 225º oven.
Cook for 3 hours, turning over chips half way thru cooking.
Kale will shrivel up as it dehydrates. Test chips for crispiness before removing from oven. If they aren’t crispy enough leave in oven longer until they are crisp.
Cool chips completely then store in airtight containers.
Be sure you keep container tightly closed to keep moisture out. Moisture will cause the chips to go stale and loose its crispness. Do not refrigerate the chips, they will loose crispness. Chips will keep for about a week at room temperature.