Preheat your oven to 300º with the oven rack in the upper and lower third. Line 2 rimmed baking sheets with parchment paper.

Wash your kale leaves, and pat them dry. If needed, let them sit out on kitchen towels until completely, bone dry.

By hand, gently tear the leaves away from the stem into large 1-2" chunks. You want bigger pieces that are about the size of a chip if you can.

In a large bowl, toss the kale pieces with the olive oil. Spread in an even layer on the baking sheets, then sprinkle with the salt and nutritional yeast.

Bake for 15-20 minutes, rotating the baking sheets half way through baking. The kale chips are done with they are completely dry and if you bend them they crack. Remove from the oven and allow to cool.

Stir to combine the mayonnaise and curry powder.

Serve the kale chips with the curry aioli.

To store the kale chips, leave in an open bowl on the counter. You can cover them with a paper towel if you prefer, but I leave them out to the air. (If you put them in a ziploc bag they don't stay crisp.) Eat within 2 days.