One of the true joys of raw food, not that I am a raw foodist, but I do truly enjoy eating raw foods whenever possible, is kale chips. I suppose there are many different flavours you can make, but my favourite uses nutritional yeast.
To make kale chips you can either bake them in the oven or use a dehydrator. I have made them before in my oven, but because it doesn't have a low enough setting (the lower temperature, the better), I decided to ask for a food dehydrator as a Christmas present last year. I have gotten a lot of use out of it, making not only kale chips, but also fruit roll-ups, various other types of chips and dehydrated tomatoes and apricots. I'm always looking for ways to use my dehydrator because I find it has such a nice effect on the taste of many foods.
After you have cleaned and torn up a bunch of kale into bite sized pieces, you get as much of the water off of the kale as possible then make the sauce that you will use to flavour the kale. I use about a 1/4 cup of nutritional yeast, 3 tbsp of light soy sauce, 3 tbsp of apple cider vinegar, 1 tbsp of pureed garlic and 2 tbsp of tahini. I love the tahini in the kale chips, it really makes them feel more substantial than they are (once the kale finishes dehydrating, it will be papery thin). You will notice that I don't use any oil, but that is a matter of preference more than anything else, I don't find it adds anything, so I don't bother.