Rip kale leaves into medium pieces and place into a mixing bowl.
Add olive oil.
Add dried dill.
Add soy sauce.
Add nutritional yeast.
Gently, mix kale chips until all ingredients are evenly distributed.
Chips should be evenly coated.
Place kale chips on a sheet tray with parchment paper.
Keep chips separated and try not to overlap pieces.
Load kale chips into the CTP 7.20.
Create a 2-step program to dehydrate at 120F (49C) for 1 hour, then drop to 105F (40C) overnight.
Kale chips will be crunchy all the way through.