In a large bowl, combine all ingredients except the kale. Set aside.

Wash a bunch of kale and dry with either a salad spinner or paper towels. Cut leaves from the tough midribs and tear into chip-sized pieces. Compost the stems or add to a broth or stock.

Add kale to the large bowl with the seasoning mix. Using your hands, toss the kale in the mix and massage it leaves until they are well coated.

In a single layer, place kale on a dehydrator tray (for dehydrator) or large baking sheet lined with parchment paper. (for oven)

If using a food dehydrator, set the temperature to 115ºF and allow to dry for 4-5 hours. Note: Using this method would still be considered a raw food product. A food is considered raw if it has never been heated over 104–118°F

If using an oven, set the temperature to lowest temperature which should be around 175ºF and bake for 60 minutes. After the first hour, check on the chips every 15 minutes. Once dry, remove the dehydrated kale leaves from oven and allow to cool.