1. Rip the kale leaves from their stalks, and discard the stalks. Wash the leaves and place them in a colander to drain thoroughly. Transfer to a large bowl.

2. Throw the cashews, water, lemon juice, nutritional yeast, fresh garlic, and salt into your high-speed blender, and blast on high for 30 to 60 seconds, until smooth and creamy. Add more water if needed to blend. 

3. Transfer the cashew paste to the mixing bowl and with your hands, massage it into the kale leaves, until all leaves are evenly coated. Toss through the granulated garlic so that it is evenly distributed.

4. Place the leaves on mesh screens fitted with non-stick sheets, and place in your dehydrator at 115 degrees for about 8 hours until crisp. 

nut-free version:

1. Rip the kale leaves from their stalks, and discard the stalks. Wash the leaves and place them in a colander to drain. Transfer to a large bowl.
2. In a small bowl, mix the olive oil, nutritional yeast, garlic, and salt together until well combined. 
3. Massage this mixture into the wet kale until the leaves are evenly coated. 

4. Place the leaves on mesh screens fitted with non-stick sheets, and place in your dehydrator at 115 degrees for 4 to 6 hours until crisp.