1. Materials: about 12g of kale, 1/2 tablespoon of olive oil, 1/2 teaspoon of garlic salt and 1/4 teaspoon of freshly ground black pepper.

2. Prepare kale, remove the stalks of kale, only take leaves, wash them and dry them in the sun or dry them with kitchen paper towels for later use.

3. Seasoning: add olive oil, garlic salt and black pepper, and grab it evenly with your hands.

4. Grasp the seasoning evenly. If the salt is not grasped evenly, it will seriously affect eating. Therefore, it is necessary to grasp it for a while, and at the same time, each leaf should be dipped in a little olive oil.

5. Roast kale, tear the leaves into small pieces (not too small) and spread them evenly on the baking tray. After preheating the oven to 29°F, put it in for 1 minutes, then turn the baking tray for half a turn, put it back, and take it out for 15 minutes (the position of the baking tray is mainly to prevent uneven heating, and the chips don't need to be turned over).

6. After the baking tray is taken out of the oven, it must be left for another 2-3 minutes, and the crisps can only be removed after the baking tray has basically cooled to room temperature. This kind of crisps has the best taste, so you must not worry.