Divide the racks in the oven so it's split into thirds. Preheat oven to 110°C
Remove Kale from stems. Tear them into medium-sized pieces for even cooking (these will drastically get smaller as they bake so don't make them too small). Fill a bowl with cool water and submerge the kale into the water, move it around a bit to loosen any dirt.
Remove kale and place in a colander give it one more rinse under cool water, then lay it out on some towels to dry. If you have a salad spinner, spin the kale in batches to dry them off quicker.
After it has properly dried place it in a large bowl add sesame oil, soy sauce, and garlic powder. Use your hands to massage all the ingredients into the Kale. Make sure the oil and seasoning is distributed evenly on all kale leaves
Add in the sesame seeds and give it one more mix.
Divide the kale evenly between two baking sheets making sure to spread it around evenly (do not crowd the pan).
Place in the oven for 30 minutes, flipping the kale midway through. If it's still not crisp give it 1-2 minutes more, be careful it does not burn.
Allow the kale to cool completly on the baking sheet for 2-3 minutes before eating.
For storage allow the kale to cool completely and place into an airtight container with lid.
