Preheat the oven to 150°C (300°F) with racks in the upper and lower thirds. Line two baking sheets with parchment.
Tear the kale leaves off the stems into large chip-sized pieces. Wash and dry them very well in a salad spinner, then pat with a towel; any water makes them steam instead of crisp.
Rub the kale with the oil using your hands until every piece is lightly coated.
Spread in a single layer across both trays, not overlapping, and sprinkle with the parmesan, nutritional yeast and salt.
Bake for 18 to 20 minutes, swapping the trays halfway, until crisp and only just starting to brown at the edges.
Cool on the trays for 5 minutes and eat the same day.
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Photo: Kari Sullivan from Austin, TX, Wikimedia Commons, CC BY 2.0
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