Put all ingredients for the dip in a food processor or blender and blend/pulse into a fine meal, scraping down sides as needed. Massage the dip into the kale for a couple of minutes and dehydrate. Place on mesh screen of dehydrator tray and spread out somewhat. One bunch of kale will usually make 3 trays. Dehydrate 3 or more hours at 105–110 degrees until crispy like a potato chip.
