Wash the kale and remove stems. Tear it roughly to 4 inch squares and spin until dry.
In a small bowl, mix tahini with warm water tablespoon until smooth.
Stir in Bragg's, chili powder, nutritional yeast, and mix until smooth.
If it is too thick to easily coat the kale, add a bit more water.
In a large bowl, or in batches if necessary, combine kale with sauce. Toss to cover every leaf with sauce.
Massage the kale with the sauce on it until the kale has decreased to half the volume you began with.
Sprinkle the leaves lightly after coated with additional nutritional yeast so it is dotted on the leaves.
Place leaves on dehydrator pans and dehydrate between 115 degrees for 4-5 hours until dry and crispy.
Or if using an oven, line a lipped cookie sheet with a piece of parchment.
Lay the kale on the tray, try to get it in as much of a single layer as possible.
Heat the oven to its lowest temperature. Watch carefully and flip several times at 15- to 20-minute intervals, until dry and crispy.