(25 minutes makes a medium bowl of chips)

1 bunch (about 6 ounces) kale (I used the curly leaf kind, but you could use the flat Lacinato or Dinosaur as well)
1 tablespoon olive oil
2 tablespoons nutritional yeast
Sea salt, to taste

Preheat oven to 300°F.
Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp.  Place baking sheet on a rack to cool.