Gather the ingredients.

To prepare the kale, strip the leaves away from the leafstalks and tough midribs. You don't want to dry the whole leaves, as the midribs will end up with the consistency of twigs, and they are not tasty. Compost the leafstalks or save for soup stock.

Wash the kale leaves and dry them well in a salad spinner or by gently rolling the leaves in a clean dish towel.

Tear the washed and dried leaves into just slightly larger than chip-sized pieces; they will shrink slightly as they dry.

Toss the kale in a large bowl with the extra-virgin olive oil and the salt. Massage the leaves well with your clean hands. All of the leaves should be more or less evenly coated with the oil.

If you like spicy flavors, add a dash of cayenne pepper.

You could also add nutritional yeast for a cheesy flavor.

Spread the leaves on the dehydrator trays in single layers. Do not crowd the leaves, or they will not dry evenly. It is alright if the leaves touch, but they shouldn't overlap too much. Now dehydrate the chips.

Dry the kale at 145 F / 63 C for 1 hour.

Reduce the heat to 115 F / 46 C and dry for an additional 3 to 4 hours until crispy dry.

Transfer to airtight containers, or vacuum seal for longer storage. Enjoy.

Dry the kale at 110 F / 43 C for about 8 hours (overnight or while you're at work).

Transfer to airtight containers, or vacuum seal for longer storage.