Rinse kale leaves under cold water. Use a salad spinner to dry completely, then pat dry with a kitchen towel for 3-5 minutes to remove all moisture.
1 large bunch kale leaves
Remove thick central stems from each kale leaf and tear the leaves into 2-3 inch chip-sized pieces. Discard stems or save for smoothies.
1 large bunch kale leaves
In a large bowl, massage 1 tablespoon olive oil into the kale leaves until evenly coated. Sprinkle with salt, black pepper, nutritional yeast, and optional seasonings like garlic powder, smoked paprika, red chili flakes, parmesan cheese, and lemon juice. Toss to combine evenly.
1 large bunch kale leaves, 1 tablespoon olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 2 tablespoons nutritional yeast, 0.5 teaspoon garlic powder, 0.5 teaspoon smoked paprika, red chili flakes, 2 tablespoons grated parmesan cheese, 1 teaspoon lemon juice
Spread kale pieces in a single layer on parchment-lined baking sheets, leaving about 1 inch between pieces to allow air circulation and prevent steaming.
1 large bunch kale leaves
Bake at 275°F for 20-25 minutes, flipping all pieces halfway through at about 12 minutes. Remove when edges are browned and leaves feel papery dry.
1 large bunch kale leaves
Transfer baked chips to a wire rack and let cool for 5 minutes to complete crisping before serving or storing.
1 large bunch kale leaves
