Wash the kale and use this kale stripper to remove the stalks quickly.  Chop into bite sized pieces.

Make the cheese sauce using this recipe.

In a large bowl massage or mix the raw vegan cheese sauce into the kale chips.  Make sure every inch of kale is coated with the sauce.

If you are using a dehydrator, arrange the kale in a single layer on the sheets and dehydrate at 45 degrees for 12-24 hours or until crisp.

If you are using an oven, arrange the kale on a baking tray on a non stick silicone mat like this and bake for about 15 minutes at 300F/150C.  Flip over the kale chips and bake for 10 minutes more.  Keep a close eye on the kale chips as they burn easily.

Store in an airtight container for up to 2 weeks. If the kale chips get soft, put them back in the dehydrator or oven for a couple of minutes until crisp again.