1. Preheat your oven or your dehydrator to 145F.  Ovens in the U.S. will often have a temperature setting below 200F, so if that is the lowest setting, 200F is fine.
2.  Remove the stem from the kale leaves using a sharp knife, starting a cut of at least one inch on either side of the stem. Using your fingers and thumb, grasp the leaves and scoot down the stem, removing the leaf from the stem. You can also use a vegetable stripper if you have one, such as the one from Chef’n.
3. Tear the leaves into large, bite-sized pieces.
4. Place the leaves in a large bowl. Toss sea salt or pink salt on the leaves and stir.
5. Arrange the leaves on a baking grill with small slots, or a dehydrating tray. If you have two trays, you should be able to accommodate most of the kale. You may have some pieces that are not the right chip shape. Place these aside for use in a salad, if you prefer
6. Bake kale for one hour. Check for doneness. It should be crispy, and fall apart in your mouth.
7. If you want to eat them right away, place the dehydrated kale into the large bowl  and add olive oil.  Mix gently with chopsticks. You can also try using an oil mister instead.

Cover finished kale with plastic in the bowl, or transfer to plastic baggies for snacking or creating dehydrated meals. When you want to rehydrate them in a noodle bowl, add 1-1/2 cups of hot boiling water, wait five minutes, and stir. Your dehydrated kale will rehydrate and soften.