Wash and dry the kale leaves, preheat the oven to 280F or 140C.Note: It's important that the leaves are dried well or else the water will prevent them from being crisp when we cook them in the oven.Note: It's important that the kale cooks slowly at a low temperature so that it gets crisp without burning.
On two baking trays, place the leaves next to each other, without too much overlapping.You can cut off the bottom part of each leaf if it's too hard and woody.
Grate the zest of half a lemon on top of the kale leaves.
To a small bowl, add some grated garlic (or minced garlic) and olive oil. With a brush, brush each kale leave with the olive oil and garlic mixture.
Bake in the oven at 280F or 140C for about 20 to 30 minutes. Check the kale at the 20-minute mark, if it's crisp take it out, if not cook for a few more minutes, checking often, till it's crisp.
Take the kale out of the oven, season with salt, some chiliflakes, and some grated lemon zest. Arrange on a plate to be served.