Preheat oven to 375*.
Hold Kale leaf from the base of the stem and use the opposite hand to pull the leaf off of the stem. Discard stems.
Tear or chop kale into bite-sized pieces ( about 2″).
Place the kale leaves into a large mixing bowl, pour olive oil and squeeze lemon over the leaves.
Mix together so most of the leaves are coated with the oil.
Sprinkle with garlic, sea salt, and nutritional yeast or parmesan cheese.
Spread kaleout in a single layer on 2 cookie sheets.
Bake for about 10-15 minutes until edges are brown and kale is crispy. I like to set the timer for 10 minutes then put the light on and watch them cook for the last few minutes so I can catch them when they are golden brown but not burnt.
