In another bowl, whisk together the greek yogurt and olive oil. Add in the nutritional yeast, chives, dill, garlic powder, smoked paprika, onion powder, sea salt and black pepper. Mix and stir until combined.
Add a few tablespoons to the kale. Toss well and use your hands to massage the dressing into the kale. Let it sit for 5 minutes. After 5 minutes, add another tablespoon or so of dressing on the kale and toss. Sprinkle on the crushed tortilla chips and serve immediately.
Note: this will make more dressing than you need. Store it in the fridge in a sealed container for 3 to 5 days. Use it as a dip for veggie or a spread for sandwiches.