"cheesy" kale chips

Ingredients:

2 cups soaked cashews
1/3 cup soaked sunflower seeds
1/3 cup soaked pumpkin seeds
sesame seeds optional
soaked sundried tomatoes
5 cloves of garlic  
lemon juice
olive oil
salt
water
3 bunches of curly kale

For the cheese sauce, In a blender blend all the ingredients together until creamy and not too thick.  I always taste the sauce and if it tastes good, it's ready to massage on the kale.  I also never really measure, so this is just a guesstimate. After it's done, I massage into the large pieces of kale in a large bowl, and put it in the dehydrator, and first dehydrate for 120, for an hour and then 115 for the next 5 hours or so.  When it's dry and crispy, it's ready to eat!  Stores up to a month or so.