Jonny says these kale chips are his "steak."  He is obsessed with them and gets cranky if we don't have an ample stock in the house, so I am spending A LOT of time making them... (honestly, I probably make them once or twice a week and once you get the process down, it takes about 1/2 hour to get them into the dehydrator.)  Speaking of the dehydrator, it is one of the three kitchen essentials I use constantly these days, the others being a Vitamix and Cuisinart food processor.  I have an
Excalibur with 9 trays and I'm really glad I got the bigger model, rather than the 5 tray, as the kale needs a lot of room and I can only use 4 of the trays at one time.  I have the simplest model and it's just fine, I haven't missed having a timer.  Another big hit from the dehydrator is mango and apple leather.  It's so easy... you just puree mangos or use home-made or prepared applesauce and spread it on parchment paper for 8-10 hours.

Jonny's Kale Chips
Recipe for 2-3 heads of curly kale

Throw all this into cuisinart or high power blender
One large red bell pepper, seeded and cut into large pieces
About 1/2 cup of raw cashews
1 jalapeno pepper with seeds removed
About 1/4 cup of nutritional yeast
One peeled and de-seeded lemon
Bragg's liquid aminos to taste (a few squirts)

Blend, taste and adjust.  It should be fairly thick.  Wash the kale and rip it from the stem into large pieces and put into the biggest bowl you have.  Shake off water, you don't need it to be totally dry.  Then squeeze the pepper mixture through the kale with your hands and put on dehydrator trays.  Dehydrate 6 hours if you like them moister and 8-plus hours if you like them crisper (like I make them).

Let us know if you have another variation that you like!