Preheat oven to 300 degrees F. Thoroughly wash and dry your kale leaves. Remove the stems, tear the kale into pieces and place in a bowl.
Drizzle the olive oil over the top and toss to coat. Sprinkle the Omnivore Salt (or sea salt) and nutritional yeast, if using, over the top. Toss again.
Spread the leaves onto a baking sheet and try not to overlap -- overlapping will result in soggy kale chips. Bake for up to 20 minutes, or until completely crisp. Serve immediately.
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