In a large bowl , combine the lemon juice, extra virgin olive oil, garlic powder sea salt. Whisk together, set aside.

Wash the kale well. Drain in a colander and blot dry with a towel or spin dry in a salad spinner.Pull kale from stalks with your hands. Tear the kale into chip size pieces. Remember the kale is going to shrink so don’t tear too small.

Add the torn kale pieces to bowl with the marinade. Use tongs or your hands to toss the kale in the marinade until it is well coated.Lay the kale pieces out in a single layer on food dehydrator sheets.Set dehydrator to 115 degrees for 3-4 hours.After 3 hours, test kale for done-ness by snapping in half.If the kale chips bend, they are not done.Kale chips are done when they are very crispy and snap when bent.

Enjoy!

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