Toss ripped kale leaves with oil, nutritional yeast, salt and pepper.

Place on a wire rack on top of a parchment-lined baking tray, and spread out half of the kale mixture, making sure they are not on top of each other.

Bake for 15 minutes, until crisp but not too brown. Allow to cool. Repeat with remaining uncooked kale.

Store in an airtight container or a freezer bag for up to two weeks.