Cut the kale off of the ribs, and then into large pieces. Place the pieces in a salad spinner. Rinse with cold water and then spin multiple times to remove excess water. Place on a clean towel and allow to air dry for a bit.
Preheat oven to 275 degrees.
Line a rimmed baking sheet with parchment paper, and place your kale on the parchment. Spritz with olive oil from a Misto, or drizzle 1 tbsp over the kale. Sprinkle with garlic salt and nutritional yeast powder. Using your hands, massage the kale a bit to make sure the oil and seasoning are distributed.
Bake until crispy, stirring every 10 minutes. I typically bake mine for 10 minutes, then stir and check. Bake 10 more minutes, and stir and check. Then bake for another 4-5 minutes. When they are getting close to being done, you'll hear the kale chips start to make scratching sounds across the parchment when stirred.
Place a paper towel or small piece of newspaper in an air-tight container, and put the chips on top. Store at room temperature.
Notes
They will keep for 3-4 days but will lose crispness over time.Use nutritional yeast powder - not flakes.