Remove the large stem pieces from the kale and discard them (or save to use in veggie broth).
Mix everything except the kale and oil spray together in a small container. Make sure the ingredients are uniformly mixed into a paste.
Add the paste mixture to the kale in a large mixing bowl. Use clean hands to massage the kale and thoroughly combine all of the ingredients. Massage the heck out of the kale; it should look damp! You can add a few tablespoons of water if things are looking too dry. Try to get the paste as evenly spread on the kale leaves as possible.
Mist your food dehydrator trays with the cooking oil spray. I needed three trays for this recipe.
Spread your coated kale leaves in a single layer on the dehydrator leaves. There will be some clumps; that is ok.
Set your food dehydrator to 155°F (68°C) and let your chips crisp up for 1.5-2 hours. I find that they crisp more evenly when I switch the position of the trays in the dehydrator halfway through cooking time. Dehydrators all function a little differently, so feel free to extend the drying time if your chips have not reached peak crispness yet.
The chips are at their best and crispiest right after dehydrating. I've had success storing them for several days in Ziplock baggies at room temperature, though they will lose some of their crispy goodness. Stick a folded dry paper towel in the bag with the chips to collect moisture if you have leftovers. Enjoy!