Preheat oven to 325 degrees F
Rinse kale in a salad spinner and make sure it is completely dry.
Remove dark ribs and chop kale into bite sized pieces.
In a small bowl mix olive oil, garlic powder, and salt. Add kale to a large mixing bowl and drizzle in olive oil mixture. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.
Note: for the parmesan, you can add it before or after baking. If you add it before baking, toss the kale with the olive oil, garlic, salt and parmesan together – then bake (the parmesan will get slightly browned and crispy with the chip). If adding it after baking, add it right after you pull the kale chips out of the oven so the cheese will melt a bit on the chips (but the cheese will stay creamy and moist). If you're using nutritional yeast, add it before baking with the olive oil mixture.
Spread the kale over 2 large baking sheets, ensuring the kale touches as little as possible to help it crisp while baking.
Bake for 20 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 10-20 minutes more, or until kale is crispy and very slightly golden brown (depending on how much moisture is in your kale, you may need a longer baking time). Watch closely as it can burn easily. Remove already crispy kale if needed, for them not to burn while the rest is still baking.
Remove from oven and let cool slightly – chips will crisp up even more once out of the oven.
Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.