Wash the kale thoroughly under cold running water to remove any dirt or debris, then pat it completely dry with paper towels or a clean kitchen towel—this is crucial since excess moisture will extend drying time and prevent crispiness. Remove the tough center stems by holding each leaf and stripping the leafy portion away, then tear the leaves into roughly 2-inch pieces. I find that uniform piece size ensures even drying throughout, so try to keep them consistent.

Place the torn kale in a large bowl and drizzle with the olive oil. Using your hands, massage and toss the kale for about 1-2 minutes until every piece is evenly coated with oil—this step distributes flavor and helps seasonings adhere. Sprinkle the Himalayan pink salt, nutritional yeast, and garlic powder over the coated kale, then toss again until all pieces are evenly seasoned. I like to taste a small piece after seasoning to ensure the flavor balance is right before moving to the dehydrator.

Spread the seasoned kale pieces in a single layer on dehydrator trays or a large baking sheet, making sure pieces don't overlap—overlapping pieces won't crisp evenly and may stick together. If using a dehydrator, set it to 125°F and dry for about 2 hours, checking toward the end until the kale is completely crispy and breaks easily when touched. Alternatively, use a conventional oven set to 225°F for 25-30 minutes, stirring halfway through for more even crisping.

Remove the kale chips from the heat source and let them cool on the tray for 2-3 minutes before transferring to a serving bowl or airtight container. The chips will continue to crisp up slightly as they cool. Serve immediately as a snack, or store in an airtight container for up to 3-4 days for a crispy texture.