With a knife or kitchen shears carefully remove the kale leaves from the stems and tear into bite sized pieces. Wash and thoroughly dry with salad spinner or towel. Place on baking pan, drizzle kale lightly with olive oil and sprinkle with sea salt.
Place kale pieces into food dehydrator for approximately 2 hours, or oven at 350 °F for 10-20 minutes.
Check chips often to create your desired level of crispification! You can also easily adjust the seasoning to incorporate your favorite flavors. These taste great served warm with a veggie dip, or preserved in an airtight container for up to 2 days.