I recently acquired a recipe for kale chips from my friend Miriam and it is the bomb! With her permission I will reprint it here!
This recipe requires a dehydrator: ~Cut stems from 2 bunches kale. I like the curly, leafy kind the best. ~Keep kale whole or rip it into bite size pieces. ~Blend in food processor until very smooth: 1.5 cups cashews soaked for an hour or more 4 cloves garlic 3-4 slices of roasted red peppers juice from one lemon juice from two oranges 1-1.5 cups nutritional yeast .5 cups soy sauce or brags .5-1 cup water You can add more yeast to thicken or water to thin. You want a very thick, but pourable sauce. ~Toss kale in special sauce, wipe off excess sauce...it shouldn't be dripping or too sparse-experimentation works best here-see what you like! ~Spread single layer on parchment or Teflexx lined dehytrator trays ~Dry at 140 for about 4 hours ~Take kale off parchment and put directly on trays and dry for another 1-3 hours or longer until fully dry, crisp and brittle.
So I finally tried Daiya brand cheese and like everyone says its amazing. I used it to make a lasagna with no meat or dairy....otherwise known as vegan. My family (of which I am the only semi-vegan) loved it! I will post a recipe soon!!