Cut leafy part away from the tough stem. Cut leafy parts into tortilla chip sized pieces.
Wash and dry kale in a Salad Spinner. Pat away any remaining water with a paper towel.
Lay Kale pieces on cookie sheet pan. Lightly mist the leaves with olive oil.
Sprinkle with sea salt and garlic powder (or your favorite ground spice flavors – chipotle, sage, cayenne, onion, pepper, etc) With tongs, carefully flip leaves over on sheet pan and repeat misting and spice procedure.
Place sheet pan in oven for 9-13 minutes depending on thickness of leaves and desired degree of doneness.
Flip leaves with tongs once at the midway point.
Remove sheet pan from oven, and place leaves on serving plate.