Preheat your oven to 200 degrees F.

Rinse all of the kale leaves and pat them dry with a paper towel. Remove the leaves from the stems, keeping the leaves large. Discard the kale stems, feed them to your dog, or put them in smoothies.

In a small bowl (or blender), combine the remaining ingredients and mix until a thick paste is formed.

Use your hands to massage the "nacho cheese" mixture into the leaves, covering both sides. Place leaves in a single layer on two large baking sheets.

Bake for 1 hour, flip the leaves, then bake for an additional 45 minutes to 1 hour.

Snack to your heart's delight!