Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes.

Preheat oven to 300 degrees F. Tear the leaves off the center rib of the kale and tear into large pieces. Place leaves in a large bowl and drizzle with olive oil and toss until completely coated.

Preheat the oven to 300 degrees F. Mix the garlic powder, paprika, red pepper and salt in a bowl. Toss the kale in the oil. Season the kale with the spice mixture.

Preheat the oven to 350 degrees F. Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated.

For the classic: Preheat the oven to 300 degrees F. Place the kale in a 2-gallon resealable plastic bag. Add the oil and shake and massage the kale to coat each piece entirely.

Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste.

Preheat the oven to 350 degrees F, first placing the rack in the center of the oven. In a large bowl, whisk together the oil, vinegar, sugar, salt, garlic powder and cayenne until blended.

Tear the leaves off 1 bunch kale. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 2 sliced garlic cloves, and salt and pepper. Roast in a 425 degrees F oven until crisp, about 15 ...

Tear the kale leaves into bite-size pieces. Lay the kale onto the prepared baking sheet and spray evenly with cooking spray. Bake until crispy and browned on the edges, tossing the kale halfway ...