The trick to almost-as-good-as-a-potato-chip kale chips is a not-too-hot oven and to get off as much stem as possible.
Preheat oven to 250 degrees. Lay dry kale leaves with the stems removed on a cookie sheet without overlapping. Spray each side lightly with olive oil and sprinkle with garlic salt. Roast in oven until you can smell them and they break delicately when touched, but are not at all brown.
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Left over kale chips crumble and then the flakes can be added to just about anything, I suppose. We put them in our meatballs tonight and the meatballs were the best I've ever had!
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