Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Prepare the kale by washing and thoroughly drying the leaves.
Remove the tough inner stems and tear the leaves into large, bite-sized pieces.
In a large bowl, drizzle the olive oil over the kale. Use your hands to massage the oil into every nook and cranny until the leaves are well-coated and shiny.
Sprinkle the nutritional yeast over the kale and toss well to ensure an even coating.
Spread the kale in a single, even layer across the two prepared baking sheets.
Do not overcrowd the pans.
Bake for 5 minutes, then remove from the oven. Use tongs to gently flip and rearrange the leaves.
Return to the oven and bake for another 5 to 10 minutes, watching closely until the edges are golden brown and the leaves are crispy. They can burn quickly!
Remove from the oven and sprinkle with salt and any additional seasonings, if desired.
Let cool slightly on the pan before enjoying.
Spread the kale in a single, even layer on your baking sheets. Overlapping leaves will trap steam and result in soggy chips.
Add salt and other fine seasonings after baking. This prevents the spices from burning in the oven and helps them stick better to the finished chips.
