Wash and pat dry the Kale. Remove the leaves from the rib and place them on the dehydrator racks. If using an oven use an ungreased cookie sheet. My Excalibur dehydrator book said to set the dehydrator to 125 degrees. If you are using your oven, set your oven at the lowest setting and prop the door open with some foil to keep the Kale chips from getting too hot. Mine took 2-3 hours today in my dehydrator. The time will always depend on the humidity in the room you are dehydrating them. Let the Kale sit overnight and place them in mason jars. These will keep for about one year if they are totally dry.