Preheat oven to 250 degrees. Rinse kale leaves and dry well. Any residual water will impact the speediness of this process. If you have a salad spinner that will work well. Tear leaves from ribs in 2-3 inch pieces.
Toss dry kale leaves with extra virgin olive oil in a large mixing bowl. Try to evenly cover all leaves.
Line a large rimmed baking sheet with aluminum foil and spread out kale leaves in a single layer. Sprinkle dry Ranch seasoning mix over kale.
Bake in the oven for 10 minutes. Remove, turn and return for an additional 15 minutes. Turn oven off completely, but allow kale to remain in the oven until it has fully cooled and fully crisped.
Store in an airtight plastic bag or container. Enjoy!
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