How to Make Kale Chips
To make kale chips, start by cutting off the center ribs and stems from some kale and cutting the remaining leaves into bite-sized pieces. Then, place the kale pieces in a large bowl and toss them with olive oil and seasonings, like garlic powder, salt, and chili powder. Next, spread the leaves out on a greased baking tray so they're not overlapping. Finally, cook the kale chips in the oven for 12-15 minutes at 350 degrees Fahrenheit.
Preheat the oven to 350 °F (177 °C) and grease a baking tray. Go ahead and preheat your oven so that it can heat up while you're preparing the kale chips. Spray the baking tray thoroughly with nonstick cooking spray and set it aside. You may want to grease 2 baking trays to ensure you'll be able to scatter all of the kale out in a single layer. You don't want the leaves to overlap or touch at all. Remove the center ribs and stems from each kale leaf. Use your fingers or a sharp knife to cut away the fibrous center ribs and stems from all of the kale leaves. You only want to use the leafy green parts for your kale chips. If you prefer, you can use purple kale instead of the regular green variety. If you don't want to throw away the ribs and stems, try blending them into a smoothie or tossing them into your next stir-fry. Tear or cut the kale leaves into bite-size pieces. You can use your fingers or a sharp knife to cut the leaves into pieces that are about 2 to 3 inches (5.1 to 7.6 cm) wide. You don't have to be exact when you're doing this, but try to make the pieces close to the same size so they'll bake evenly. Rinse off the kale pieces and dry them thoroughly. Put the kale leaves in a colander and run cool water over them. Then, cover a flat surface, like your counter, with several layers of paper towels and scatter the wet leaves on top. Use another paper towel to gently pat the leaves completely dry. You may want to shake the leaves around a bit in the colander to get all of them clean. It's important to dry each leaf completely so that your kale chips bake up crisply. If you have a salad spinner, you can use that instead of paper towels! Drizzle the kale with the oil and seasonings. Place the dry kale leaves into a large mixing bowl. Drizzle 1 tablespoon (15 ml) of olive oil on top. Add 1/4 teaspoon (1 gram) of garlic powder and 1/4 teaspoon (1 gram) of salt and mix the ingredients together with a wooden spoon or a pair of tongs until all of the leaves are coated. It may be easier to massage the oil and spices into the kale with your hands to ensure even distribution. You want each piece of kale to be coated. If you want to experiment with additional flavors, try adding 1/4 teaspoon (1 gram) of curry powder or 1/4 teaspoon (1 gram) of chili powder. Scatter the leaves in a single layer on the greased baking tray. If you can't fit all of the kale leaves on a single layer, use 2 baking sheets and bake them in batches. It's important that the leaves be in a single layer so all of the chips bake evenly. Make sure the leaves aren't touching and there's no overlap so that each leaf will get crispy around the edges. Bake the kale chips for 12-15 minutes until they get crispy. Place the baking sheet into your oven and close the door. Let the kale chips bake until the edges are crispy and brown. Keep your eye on them, since they can burn easily. Let the kale chips cool and serve them immediately. Pull the baking tray out of the oven and place it on a heat-safe surface. Give the kale chips several minutes to cool down, since they'll crisp up a little more at this point. Then, serve the chips and enjoy! It's best to eat the kale chips immediately while they're still fresh. If you have leftovers, store them in an airtight container at room temperature for 2-3 days. Keep in mind that the chips will lose a lot of their crispy texture after the first 24 hours, though. Preheat your oven to 350 °F (177 °C). Go ahead and start heating up your oven while you prepare your kale leaves. That way, it'll be ready to go once your kale is prepped. It's important to let the oven heat up completely before baking the kale chips. Otherwise, they won't take on their characteristic crunch. Cut away the fibrous center ribs and stems on the kale. Use your fingers or a knife to get rid of the fibrous center ribs and stems on all of the kale leaves. The leafy green parts are ideal for kale chips, whereas the more fibrous pieces won't crisp up well. You can use the ribs and stems in other recipes, if you like! For example, try blending them into a smoothie or creating a kale-based "pesto" sauce. Tear or cut the kale into bite-size pieces. Use your fingers or a knife to cut the kale down to small, snackable pieces. Try to make the pieces as uniform as possible so they'll bake evenly. If you aren't sure what size to make the kale pieces, aim for 2-3 inches 2–3 inches (5.1–7.6 cm) per piece. Rinse the kale pieces and dry them off thoroughly. Put the kale leaves in a colander and run cool water over them. Then, scatter them on top of several layers of paper towels to absorb any excess moisture. Use another paper towel to pat the leaves dry or pop them into a salad spinner. Make sure each leaf is completely dry to prevent soggy chips. Put the kale in a bowl and drizzle it with 2 tablespoons (30 ml) of oil. You can use grapeseed, olive, or avocado oil for this. Massage the oil into the kale with your hands to evenly distribute it and to soften the leaves up a bit. You can set the bowl aside once the pieces are evenly coated with oil. Pulse the cashews, seeds, nutritional yeast, and spices in a blender. Add 1/4 cup (60 grams) of cashews, 2 tablespoons (30 grams) of sunflower seeds, 4 tablespoons (60 grams) of nutritional yeast, 1/4 teaspoon (1 gram) of salt, 1/4 teaspoon (1 gram) of black pepper, and 1 teaspoon (5 grams) of garlic powder to a food processor or blender. Blend the mixture on HIGH to reduce the ingredients to a fine meal. This mixture creates the cheesy, nutty flavor for your kale chips. If you like spicy kale chips, add a pinch of cayenne pepper to the mixture. You may need to stop and scrape down the sides occasionally while you're blending. Toss the kale leaves with the spice mixture. Transfer the mixture from the blender to the bowl of kale leaves. Use your hands to toss the kale with the spice mixture so that it gets evenly distributed. You can use a spoon to mix everything together if you prefer, just make sure all of the kale pieces end up coated in the spice mixture. Scatter the kale in a single layer on a baking sheet. Be sure to spread the pieces out evenly and don't allow any of the pieces to touch to ensure crispiness. If necessary, use 2 baking sheets and bake your chips in batches. Sprinkle the remaining 1-2 tablespoons of nutritional yeast on top. You don't have to add the extra nutritional yeast on top if you don't want to. However, if you want an extra rich, cheesy flavor, definitely top the kale with extra nutritional yeast! Bake the kale chips for 15 minutes before flipping the pieces over. Place the baking sheet in the oven and bake the chips. After 15 minutes, pull out the baking sheet and toss or flip the leaves over with tongs so that the other side crisps up nicely. Bake the kale chips for 5-10 more minutes. Keep an eye on your chips, since they can burn really easily at this point. Bake them for several minutes and take them out when they look golden brown and crispy around the edges. Let the chips cool for several minutes and enjoy! The chips will be very hot, so give them a few minutes to cool down before you dig in. They are best enjoyed fresh right away, but if you have leftovers, transfer them to an airtight container and store them at room temperature for 2-3 days. After the first 24 hours, the kale chips will lose a lot of their crispy texture, so keep that in mind when you're storing leftovers. 
Preheat the oven to 350 °F (177 °C) and grease a baking tray. Remove the center ribs and stems from each kale leaf. Tear or cut the kale leaves into bite-size pieces. Rinse off the kale pieces and dry them thoroughly. Drizzle the kale with the oil and seasonings. Scatter the leaves in a single layer on the greased baking tray. Bake the kale chips for 12-15 minutes until they get crispy. Let the kale chips cool and serve them immediately. Preheat your oven to 350 °F (177 °C). Cut away the fibrous center ribs and stems on the kale. Tear or cut the kale into bite-size pieces. Rinse the kale pieces and dry them off thoroughly. Put the kale in a bowl and drizzle it with 2 tablespoons (30 ml) of oil. Pulse the cashews, seeds, nutritional yeast, and spices in a blender. Toss the kale leaves with the spice mixture. Scatter the kale in a single layer on a baking sheet. Bake the kale chips for 15 minutes before flipping the pieces over. Bake the kale chips for 5-10 more minutes. Let the chips cool for several minutes and enjoy! 