Make sure the kale is completely dry. Rip into bite sized pieces.
Drizzle a bit of olive oil over kale and mix well. Sprinkle on salt and nutritional yeast. Mix well again and add to dehydrator trays. Set to 135 degrees and let sit 12 hours or overnight until nice and crispy!
No food dehydrator? No problem. Just pre-heat the oven to 275 degrees and bake for about 20 minutes. Check them at about 10 mins to separate the leaves out and flip the ones needing to be flipped.
Adjust the salt / nutritional yeast to your preference. We love 'em saltier and "cheesier" - we we add a little more than the recipe calls for.