Enjoy these crispy, low carb snacks baked or made in the dehydrator.
Combine all ingredients (except kale) in a high-speed blender and process until smooth. Set aside.
Wash the kale and then carefully dry the leaves. If the leaves are wet, it will take longer to bake/dry. Strip the leaves off the stems and into a bowl, roughly tearing any large pieces. Make into "chip-size" pieces. Discard the stems. Pour the creamed mixture on top of the kale. Massage the mixture into the kale for one minute or so to evenly coat the leaves.
Oven method: Heat the oven to 225°F. Line two baking sheets with parchment paper, then spread the kale chips over the sheets, as evenly and flatly as possible, to ensure even cooking time. Do not overlap the kale or those parts will take longer to become crisp. Bake for 30 minutes and then flip. Bake about another 30 minutes and taste for doneness. The kale should be crisp. Keep a close eye on the kale at the end of its cooking process, and remove any premature crispy chips from the batch if needed. Enjoy immediately or keep in an airtight container for up to 2 weeks.
Dehydrator method: Lay out on dehydrator sheets; do not overlap them. Follow same layout method as above. Dehydrate at 105 degrees for approximately 12 hours or until crispy.