Preheat oven to 225F (110C) or lowest setting available.
Tear kale into uniform, chip-size pieces.
Mix a dressing by blending raw cashews or almonds with water or non dairy milk and your choice of (or a combination of) flavor options. Adjust seasoning amounts to your taste.
Using sparingly, hand massage dressing into the kale. Then spread kale evenly on a nonstick baking sheet.
Bake 50 minutes or until crispy and dry, tossing occasionally to prevent burning.
If using a lower temperature, or a dehydrator, cooking for a longer time is necessary: 8- 10 hours for a temperature of 125F (50C).

3 bunches kale, tough stems and center ribs removed
1/2 cup raw cashews or almonds
1/3 cup water or soy, hemp, or almond milk.
2 tablespoons unfortified nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/4 teaspoon black pepper