Rinse the kale and spin dry

Remove the larger part of the stems and tear into bite size pieces. Let the kale air out as much as possible before coating or spin in a salad spinner and pat dry

Blend the ingredients for the cheesy seasoning in a high speed blender until smooth

Transfer kale and seasoning to a large bowl and mix well using your hands to ensure the leaves are well coated

Place the kale on the dehydrator trays in a single layer, not touching if possible. Dehydrate at 118 degrees overnight or until the coating is dry and chips are crispy

If you don’t have a dehydrator, you can still make these chips. Just set an oven to 300 degrees F and line a couple of rimmed baking sheets with parchment paper. Lay coated kale pieces in a single layer, not touching, on the baking sheets and place in the oven for about 20 minutes. Stir/flip the chips around and put back in the oven for another 5-10 minutes, until crispy. Watch carefully to burning.avoid