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Chop the kale into large pieces.
Blend tomato, lemon juice, and nutritional yeast until smooth.
Pour the tomato mixture onto the chopped kale and toss until the kale is completely coated.
If using a food dehydrator: Place the kale onto dehydrator sheets and dehydrate for 4 to 6 hours at 125 degrees Fahrenheit (or until desired crunchiness is achieved).
If using an oven: Bake at 350 degrees Fahrenheit until desired crunchiness is achieved (usually within 30 to 60 minutes). Check the kale often to avoid making it too crisp!