Preheat oven to 300°F (150°C). Line 2 large baking sheets with parchment paper.

Wash kale thoroughly and dry completely using a salad spinner or paper towels.

Remove thick stems and tear kale leaves into bite-sized pieces (about 2-3 inches).

Place dried kale pieces in a large bowl.

Drizzle with olive oil and massage with your hands for 2-3 minutes until leaves are evenly coated and slightly softened.

In a small bowl, combine sea salt, garlic powder, onion powder, paprika, and cayenne.

Sprinkle seasoning mixture over kale and toss until evenly distributed.

Arrange kale pieces in a single layer on prepared baking sheets, ensuring they don't overlap.

Bake for 10-15 minutes until edges are crispy but not brown.

Remove any chips that crisp faster to prevent burning.

Sprinkle with nutritional yeast if using while still warm.

Let cool completely on baking sheets before serving (they'll continue to crisp as they cool).

Store in airtight container for up to 3 days.