10 cups kale leaves, torn into small pieces, tough stems removed
1 tablespoon olive oil
2 tablespoons nutritional yeast
1 teaspoon salt
Heat oven to 400 degrees. In a large bowl, toss the torn kale with oil, salt, and nutritional yeast. Transfer to two ungreased baking sheets, arranging the leaves in a single layer.
Bake on the middle oven rack for 8 minutes or until kale is crispy.
Gently remove chips from baking sheets with a metal spatula.
Store chips in an airtight container.