1 bunch kale, washed and dried well (salad spinner works well)
 {sea salt} to taste
 {garlic powder} to taste
1  lemon

Preheat oven to 400 degrees. Line a baking sheet with parchment paper, or spray with high-heat oil such as grapeseed or sunflower oil.

Use a sharp knife to cut along each side of the middle vein of the kale leaves; remove large veins. Tear leaves into 2-inch pieces.

Lay kale leaves in a single layer on the prepared baking sheet. Lightly sprinkle sea salt and garlic powder over the kale. Roast kale for 8 to 10 minutes. Kale should be crispy and lightly browned.

The leaves will crisp further on sitting; don't allow them to get too dark in the oven or they'll be bitter. Let sit on baking sheet for a minute, then remove to plate. If some leaves don't look crispy, put the timer on and then put them back in the oven for 1 to 2 minutes, then remove.

Drizzle lemon juice on the kale, then place on a plate and serve.