To prepare the kale, strip the leaves away from the leaf stalks and tough midribs ( those are not tasty). Wash them, then Wash the kale leaves and dry them well.
Tear the washed and dried leaves into sections just slightly larger than chip-sized pieces (remember--as they dry, they will shrink slightly).
Toss the kale in a large bowl with the olive oil and salt. Massage the leaves well with your hands, until everything is evenly coated.
Add nutritional yeast and cayenne pepper and toss.
Spread the leaves on the dehydrator trays into single layers. Don't crowd the leaves and try not to let them overlap too much.
Dry the kale at 145 degrees F for 1 hour. Reduce the heat to 115 degrees F and dry for another 3 to 4 hours until crispy.
Notes
If your kale chips lose their crunch in storage, re-crisp them in a low (200 F) oven for 10 minutes, or in the dehydrator at 110 F for an hour.