Soak you nuts over-night or for about 8 to 12 hours.
Wash your kale and remove the leaves from the large main stem. Cut your kale into small to medium bite-size. Put in a salad spinner to remove the water then in a large salad bowl.
In a high speed blender put all the ingredients. nuts, garlic, bell pepper nutritional yeast, lemon juice and the water. Blend until smooth but thick.
Add the mixture with the Kale and mix very well.
Make sure the leaves are well covered with the nut mixture.
Spread into dehydrator trays.
Put them in a dehydrator at 110° for 8 to 12 hours.
For conservation I suggest putting them in pot with a close lid, in the refrigerator. They stay crispy for a week.
*If you want them next level, add some Vegan fermented cheese to you mixture!