Remove kale from tough center stalks.

Cut or tear into pieces as large as a playing card.

Place on a cookie sheet and drizzle with olive oil.

Sprinkle generously with coarse salt and put in the dehydrator for the first hour, dehydrate at 145, then lower the temperature to 115.

Check them in another hour and either remove or keep dehydrating to your desired crispiness.

They're Dinoliscious!