Kale Chips with Nutritional Yeast

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
Rinse kale under cold water, remove stems, and tear each leaf into bite-size pieces. It is best if they are (roughly) equal in size to help with even roasting in the oven.
Using a salad spinner, dry the leaves as much as possible. Alternatively, you can spread them on a sheet pan lined with a kitchen towel and gently pat them dry. Transfer the kale leaves to a large mixing bowl.
Drizzle with oil and sprinkle with nutritional yeast and salt. Lightly massage to ensure each leaf is coated with the oil and nutritional yeast.
Transfer kale to the parchment-lined baking sheet. Spread them on an even layer making sure that they are not overlapping. You can grab a second baking sheet or bake it in two batches if needed.
Bake in the oven for 7 minutes. Remove from the oven, gently flip each piece of kale, and bake for another 5-7 minutes. Towards the end, they should be crisp but not browned.
Remove from the oven and let it cool for 1-2 minutes. Serve with an additional sprinkling of nutritional yeast on top.

Ingredient :

1 bunch fresh kale (curly kale), (8 oz. with stems), about 4-5 cups
2 teaspoons olive oil, or avocado oil or coconut oil
2 tablespoons nutritional yeast, plus more for sprinkling
¼ teaspoon Kosher salt