Wash the kale. Dry thoroughly, using a salad spinner, clean kitchen towels or paper towels. Cut off the stalks. Tear the kale leaves into bite-size pieces. After cleaning, you should end up with about 5 oz kale leaves.
Place the kale leaves in a large bowl and toss with the olive oil. I use my hands to mix and make sure all leaves are well-coated.
Spread the kale leaves in a single layer on two large rimmed baking sheets. Sprinkle with salt and garlic powder.
Roast the garlic kale chips for 15 minutes. Remove the baking sheets from the oven. The kale leaves are not crispy yet, they are still limp, but getting there. Gently stir with a spatula to ensure even baking. Return the baking sheets to the oven, rotating their position. Roast the garlic kale chips for 10 more minutes, until the kale leaves are dry and crisp.