Preheat your oven to 300°F (150°C) to ensure your kale chips bake evenly and slowly without burning.

Wash the 6 oz (170g) of fresh kale thoroughly and pat it completely dry using a clean kitchen towel or paper towels.

Remove the tough center ribs and stems from the greens, and then cut or tear the remaining leaves into large, bite-sized pieces.

Place the prepped greens into a large mixing bowl and evenly drizzle the 1 tbsp. (15ml) of extra virgin olive oil over them.

Toss and gently massage the leaves to ensure they are coated in the oil, then sprinkle in the 2 tbsp. (10g) of nutritional yeast and 0.1 oz (3g) of sea salt, tossing again until evenly distributed.

Arrange the seasoned leaves in a single, uncrowded layer on a baking sheet to guarantee perfectly crispy kale chips.

Bake in the preheated oven for about 20 minutes, or until the leaves are crisp and slightly golden at the edges.

Transfer the baking sheet to a wire cooling rack and allow the kale chips to cool completely before serving to maximize their addictive crunch.

Dry the Leaves Completely: The absolute secret to crispy kale chips is removing every drop of moisture after washing. If the leaves are damp, they will steam in the oven instead of crisping up, resulting in a soggy texture. Use a salad spinner and then blot them thoroughly with a clean towel.

Don't Skimp on the Massage: When you add the extra virgin olive oil, use your hands to gently massage it into all the nooks and crannies of the kale leaves. This ensures an even bake and helps the nutritional yeast and sea salt adhere perfectly to every bite.