I've made a few kale chips in my time, but all in the oven. Sometimes they suffer from too crispiness from lack of monitoring. Ok, burnt. I don't know why I haven't done them in the dehydrator before but now I'm never going back. This is exactly what Terry Walters says in her book Eat Clean, Live Well (Sterling Epicure, 2014). She gives recipes for chile, falafel and cheesy dressings and I was drawn to the cheesy one first.
2 bunches kale (about 8-10 leaves)
1/2 red capsicum, chopped
1/4 c tahini
2 Tbs miso
2 Tbs nutritional yeast
2 Tbs lemon juice
2 pinches nutmeg

Remove and discard the stems from the kale but keep leaves whole (I took all the stems off). Wash and dry thoroughly and put in a bowl.
Whizz all the ingredients in a blender or food processor until creamy. Pour over the kale leaves and massage in the sauce with your hands. Place on dehydrator trays at around 46C for a couple of hours until fully dried and crispy - never burnt!
You can store in an airtight container but I bet you'll eat these all in one sitting!