Wash the kale thoroughly.

Remove the stems from the kale leaves.

Tear the kale leaves into bite-sized pieces (they will shrink during cooking).

Place the kale pieces in a large mixing bowl.

Combine tahini, tamari, cider vinegar, water, scallions, garlic, lemon juice, and sea salt in a blender.

Add nutritional yeast to the blender.

Blend all ingredients until smooth and thick, adding more water if needed to achieve the desired consistency.

Pour the blended mixture over the kale in the bowl.

Thoroughly mix the kale and the blended mixture with your hands, ensuring the kale is evenly coated.

Spread the coated kale pieces in a single layer on a Teflex sheet on top of a mesh dehydrator screen.

Dehydrate at 115 degrees Fahrenheit for 6 hours, rotating the trays occasionally for uniform drying. Use two trays as needed.

Alternatively, for oven baking, preheat the oven to the lowest possible setting and line cookie sheets with foil.

Bake for 2 hours at the lowest oven setting, or bake at 375 degrees Fahrenheit for 15 minutes, depending on desired nutrient retention.