Preheat your oven to 350°F, positioning racks on both the top and bottom sections.

Remove the kale leaves from their tough stems and tear them into bite-sized pieces. You should have around 5-6 ounces of kale, but don’t worry too much about precision – this recipe is quite flexible.

In a medium bowl, combine the kale with olive oil and sea salt. Toss and massage the leaves by hand, ensuring they are evenly coated in the oil. Then, sprinkle the nutritional yeast over the kale and continue to massage until it’s thoroughly mixed and no dry spots remain.

Spread the kale in a single layer on two baking sheets. Bake for 15-20 minutes, tossing the chips with a spatula halfway through when you notice the edges starting to brown. Continue baking until the leaves are completely crisp, with no soggy parts remaining.