Crispy Oven Baked Kale Chips for 4 Servings

Instructions:

1. Wash the curly kale thoroughly in cold water and remove the tough inner ribs by stripping the leaves away from the stem.
2. Tear the kale leaves into uniform, bite-sized pieces, approximately 2 to 3 inches in size.
3. Run the leaves through a salad spinner to remove bulk moisture, then lay them flat on a clean kitchen towel for 10 minutes to air-dry completely.
4. Transfer the dry kale to a large mixing bowl. Drizzle with extra virgin olive oil and use your hands to massage the oil into every crevice of the leaves.
5. Preheat your oven to 300°F (150°C). Line two large rimmed baking sheets with parchment paper.
6. Spread the kale in a single layer across the prepared baking sheets, ensuring the leaves do not overlap or crowd.
7. Evenly sprinkle the flaked sea salt, nutritional yeast, and garlic powder over the leaves.
8. Bake for 20 minutes, or until the leaves feel dry and crisp to the touch. Let cool for 2 minutes on the sheet to allow the texture to set before serving.