Remove the stems from the kale and cut the leaves into pieces. I like to use my hands to do this then tear them into pieces. Or you can cut with a knife.
Spread kale over a parchment lined baking sheet.
Drizzle with the oil/liquid, salt and garlic powder. Massage into the kale.
Spread back out and bake for 10 minutes. Mix up to expose any pieces underneath, then bake another 10 minutes. Watch to make sure they don’t burn. If they need longer to get fully crispy then bake 3-5 more minutes until crisp.
Notes
To make these oil free, you can skip it or to get the seasoning to stick you can use lemon juice, broth, aquafaba or any other liquid you prefer.
You can leave leftovers uncovered on the counter and they will still be crispy the next day.
You can use other greens too, like chard or collards.