Take out a large bowl and set aside.

In a food processor, grind the walnuts into very small pieces. Place in the large bowl.

In batches, process the kale leaves, tomatoes, and red bell pepper into tiny pieces, then place into the large bowl.

Add the shredded carrots, ground flax seeds, nutritional yeast flakes, garlic powder, plant-based milk, and salt (start with 1/4 t and add as you mix and taste).

Stir all ingredients together well.

Split the batch onto two trays lined with non-stick liner or parchment paper and smooth out the mixture evenly to about 1/2″ thick.

Dehydrate at 135 degrees until crispy (can take anywhere from 8-12 hours or more). Flip them over and dehydrate for 1 extra hour to make sure they are completely dried and crispy before storing in an air-tight container.