Tear Kale into chip size pieces and mix thoroughly with the nacho cheese mixture.
Blend cashews, pepper, garlic, liquid aminos (or soy sauce), oil, and nutritional yeast in blender until smooth.
Place onto parchment-lined cookie sheet - make sure that chip pieces do not overlap. Bake 1t 180 degrees for 2.5-3.0 hours, turning every hour. Place into a sealed container and store for up to a week. (I use an old plastic lettuce container)