Preheat the oven to 275F.

Remove the stems from the kale leaves using a knife or your hands. Tear each leaf into about 2 inch pieces. The pieces should be roughly the same size but don't need to be exact.

Rinse kale leaves to remove any dirt or debris. Dry with a salad spinner or pat dry with clean towels.

In a large bowl, toss together the kale pieces and olive oil so that each piece of kale is fully coated in oil.

Place kale pieces on a large sheet pan. Sprinkle with nutritional yeast and salt.

Spread the kale pieces out so that they aren't overlapping one another. You may need to cook the kale in batches.

Cook the kale at 275F on the middle oven rack for 15-20 minutes. Start checking kale at 10 minutes to avoid burning it. The kale is ready when crisp and crackly but not browned. It will firm up a little as it cools.

Season with additional nutritional yeast if desired. Kale chips are best enjoyed immediately after cooking them.