If you don’t have a dehydrator, I make these Kale chips baking at 250deg in oven for 30 minutes. I wash kale real good and tear leaves off stems and let air dry. Put dry leaves in bowl and drizzle olive oil and himalayan sea salt and mix around. Lay leaves on a cookie sheet and bake. Check after 20 minutes. They are crispy like chips. I found the key to crispy is to make sure the leaves are dry and you don’t bake them in a too hot oven.