¼ cup Nutritional Yeast (this is optional but will give a nice cheesy flavor and a nutritional boost to the chips (see note below). You could use parmesan cheese instead)
Sea Salt to taste
Preheat oven to 300 degrees F. Prepare cookie sheets with a layer of parchment paper.
Place the kale leaves in a large bowl.Break off the large stems and wash kale well in the sink. I usually soak the leaves for a few minutes in a sink full of water and then spin them dry in a salad spinner.Once the kale is dry, use kitchen scissors to snip out any remaining spine. The spines get very tough when baked.Tear into bite size pieces.
Toss the kale with the olive oil, nutritional yeast (or parmesan) and salt until all leaves are coated.
Lay the Kale on the prepared cookie sheets in a single layer.
Bake for 10-15 minutes or until the kale leaves are completely dry and crunchy!
Note: Nutritional Yeast is a non-active yeast that is high in fibre, protein and Vitamin B12. For vegetarians this may be their only source of B12. It is very tasty and versatile