Preheat oven to 275 degrees

Fill a large bowl with water and add kale. Swish around to remove any dirt then drain. Dry thoroughly using a clean kitchen towel, paper towels or salad spinner.

Tear the kale leaves into 1-2" pieces and place into a large bowl. . Discard the ribs as you go.

Drizzle with olive oil and toss until evenly coated.

Arrange leaves in a single layer with no overlap on an ungreased cookie sheet.

Rub each leaf gently between your fingers as you work to ensure each is covered in oil.

Sprinkle with salt & pepper. (Optional sprinkle with small amount of Parmesan cheese or garlic powder)

Bake for 18-20 minutes or until leaves are crispy