½ bunch of kale, about 10 stems
1 Tbsp extra virgin olive oil
¼ tsp coarse salt
⅛ tsp garlic powder
⅛ tsp onion powder
black pepper to taste
Preheat oven to 250° F, and line 2 baking sheets with parchment paper or silicone baking mats, and set aside. Remove the stems from the kale and tear the leaves up into large, but bite-size pieces. Wash the kale by submerging the torn leaves in a large mixing bowl with cold water and then thoroughly dry in a salad spinner or lay them out on a clean kitchen towel.
In a large mixing bowl, working in 2 batches, gently massage the oil into the kale leaves to coat them. Lay them out in a single layer on the prepared baking sheets and evenly sprinkle the salt, garlic powder, onion powder, and black pepper over all of the chips. Bake for 15 minutes, then rotate the baking sheets and bake for an additional 15 minutes, until crispy. Let stand for 3-5 minutes before eating.