Thoroughly wash both bunches of kale. Allow to dry and then toss the leaves with the habanero cheese, making sure to coat all the leaves and rub the cheese into all the nooks and crannies of the leaves.
Spread the cheesy kale leaves onto mesh dehydrator sheets and dehydrate at 118 F for 8 hours.
Store in a sealed container in your pantry.
Recipe by Plant Craft at https://www.rachelcarr.com/cheesy-habanero-kale-chips/