Here is a Crunchy-Munchy Kale Chip recipe from Fresh Start
Retreat Ocean Resort Retreat Center in Oyster Bay, Vancouver Island,
Canada:

Ingredients:
2 head kale, washed and torn
¾ cup Tahini
¼
cup Tamari
1/4 cup cider vinegar
½ cup Water
2 scallions
1
clove garlic
1 lemon (juice of)
¼ teaspoon Sea Salt
1/4 cup
of nutritional yeast

Preparation:
Place kale in a large mixing bowl. Combine the
rest of the ingredients in a blender and blend until smooth to get a
thick consistency. You may have to add more water. Pour over kale and
mix thoroughly with your hands to coat the kale. You want this
mixture to be really glued onto the kale.
Place kale onto a Teflex
sheet, on top of a mesh dehydrator screen, and dehydrate for 6 hours
@ 115 degrees F. You’ll need to use two trays. Rotate kale
occasionally to dry uniformly.