Prepare your kale by washing, then stripping the green leaves off the tough center stems, tear leaves into large bite size pieces, preferably no larger than the palm of your hand. Reserve center stems for use in fresh juices or smoothies.
In your blender or food processor (I strongly recommend using a Vitamix) blend everything together except the kale.
You can add a little more Olive Oil or water to thin the "cheese" just enough to blend well
Continue to blend until your "cheese" is thick, pasty and smooth
In a large bowl, using your fingers, massage the cheese over the kale.
Arrange each coated kale leaf on the tray of your dehydrator - making sure it's well coated by painting on 'cheese" with your fingers and laying the leaf flat.
Sprinkle leaves with crushed red pepper flakes if you would like them to be spicy.
Dehydrate at 155 degrees for 2+ hours.. check them often.
Your Nacho Kale chips are done when they are dry and crispy - store in an airtight container.
Baking instructions: Bake individual kale chips on parchment lined cookie sheets at 200 for 45 minutes to 1 hour, check them often. Turn them over 1/2 way through baking. They are done when they are dry and crispy.