Nothing revolutionary here. Just putting this up so I remember the oven temp/time.
NOTE- These are best if eaten the day you make them. I just found out the hard way that storing them for the next day results in soggy chips. I'm probably going to put them all on a pan and give them a blitz in the oven before I serve them today.
Kale, washed and de-spined
olive oil (enough to lightly coat)
fresh cracked pepper (lots)
nutritional yeast (a few heaping teaspoons, however yeasty you like your kale chips)
Toss all ingredients in a bowl. Spread out over Silpat and bake at 300 degrees for 15 minutes. I found the crisped up better when they were pressed flat and weren't touching one another, which meant that one full bunch of kale had to be stretched over four batches in the oven. Lots of work but very worth it.