1. Tear 2-inch pieces of the kale leaves from the stems and transfer them to a large mixing bowl. Discard stems.
2. Drizzle kale leaves with avocado oil and toss to lightly coat. Sprinkle with the salt and 1/2 of the nutritional yeast and toss again.
3.  Place the seasoned kale leaves on dehydrator racks in a single layer.
4. Set the device to 160°F and let dehydrate 2 hours, or until crispy.

Oven Directions: 

1. Preheat oven to 275°F. Rinse and dry kale.
2. Tear 2-inch pieces of the kale leaves from the stems and transfer them to a large mixing bowl. Discard stems.
3. Drizzle kale leaves with avocado oil and toss to lightly coat. Sprinkle with the salt and 1/2 of the nutritional yeast and toss again.
4. Line 2 sheet pans with parchment paper and arrange the kale leaves over each in a single layer. Sprinkle with the remainder of the nutritional yeast.
5. Bake for 22–25 minutes, just until kale chips are light and crispy. Store in an airtight container.