De-stem it. Easiest is to just rip it off the stem in smallish pieces.

Soak it. In a big bowl of cool water with a few tablespoons of red wine vinegar. This will clean all the dirt off the leaves. I usually soak it for 2-4 hours. Rinse it in clear, cool water.

Dry it. I use a salad spinner and then I spread the dry kale on a kitchen towel to let it air dry for about another hour. It needs to be dry, but not wilted. If I run out of time, at this point, I will roll it in the kitchen towel and store it for up to 24 hours. Too much longer and it will wilt.

Roast it. Preheat the oven to 250. Spread the kale out on two jelly roll pans (they have a small sides to keep the kale on the tray.) I use good quality olive oil and garlic salt. Take the top off both bottles before you start. I pour about three-four tablespoons into the palm of one hand and rub my hands together. Next I fluff the first tray of kale with my olive oil soaked hands. I then sprinkle some garlic salt. How much is totally a personal preference. Fluff a little more and add a little more garlic salt. Spread the kale on the tray so that none of the tray is showing. The first tray is now finished. Repeat for the second tray.

Put the trays in the oven for 15 minutes. At the end of 15 minutes, use a flexible turner to flip the kale over and move it around. Again, spreading it out as thinly as possible. Repeat this process two more times (for a total of 45 minutes.)

After the third kale flipping, turn the heat up to 275 and roast for an additional fifteen minutes (for a total of 60 minutes.) If it’s not crispy enough, just keep it in longer. (Once I took it out too soon and let it cool. After I realized it was a little too soggy, I put it back in the oven at 275 for another 15 minutes and it came out perfectly.)

That’s it. You’re done! Enjoy! It will keep in an airtight container for up to a week – if it lasts that long!