Place racks in upper-middle and lower-middle of oven and heat to 350 degrees. Remove stems from 1 bunch curly kale and tear leaves into 2" pieces. Wash and dry thoroughly, then toss with 1/3 cup nutritional yeast, 2 tablespoons olive oil, 1 tablespoon chili powder, and 1/2 teaspoon salt until well coated. Spread out on 2 baking sheets and bake until crisp, 25 to 30 minutes, switching and rotating sheets halfway through.

Store It: In an airtight container for up to 1 week.

Source: Hannaford fresh Magazine, January - February 2016