Preheat oven to 250ºF.
Line several baking sheets with parchment paper. Set aside.
Strip kale leaves from ribs. Rinse well with cool water and dry by rolling in a clean dish towel. Place in large bowl and set aside.
Place olive oil, lemon juice, garlic powder, nuts, nutritional yeast, salt and red pepper flakes in a blender. Process until smooth. Consistency should be a little thinner than hummus. If too thick, add more olive oil and lemon juice a tablespoon at a time until reach desired consistency.
Pour mixture over kale and massage into both sides of kale, spreading evenly. Place onto baking sheets, leaving space between. Sprinkle with sesame seeds and additional nutritional yeast.
Bake in oven for 10 minutes. Remove from oven, flip an return to oven for an additional 8 minutes. If they are still damp, continue to bake for a few minutes, checking frequently. Kale chips should be crispy but not burned. Times will vary depending on your oven and the level of humidity.
Remove from oven, let cool and enjoy within a few days. After several days, Kale Chips lose their crunch!