Cheesy Vegan Turmeric Kale Chips

Cheesy Vegan Turmeric Kale Chips
Most days, we can use more greens in our diets and some days we just want to nibble on something satisfying. Enter: Kale Chips.  Naturally, I powered up this recipe with our favorite rhizome, turmeric. The additions of some beautifully grassy unfiltered organic olive oil and cheese-vibe inducing nutritional yeast were delicious bonuses. I would definitely recommend making these next time kale or snacking is on your mind. 

Cheesy Vegan Turmeric Kale Chips

Serves 2


  • 2 bunches kale (we used lacinato kale also commonly called black kale or dinosaur kale)

  • 1 3 oz Temple Turmeric Pure Prana Super Tonic (The raw honey we use in the Pure Prana is the only thing making these Kale Chips vegetarian instead of vegan)

  • ½ cup nutritional yeast

  • 1 teaspoon liquid aminos

  • 1 tablespoon unfiltered olive oil

  • dusting of sea and black pepper

How To

  1. Preheat oven to 200 degrees Fahrenheit

  2. Wash and remove spines form your kale

  3. Rip into large 1-2" square-ish pieces as best you can and set aside

  4. In a mixing bowl, mix Pure Prana, nutritional yeast, liquid aminos and olive oil

  5. Toss kale into turmeric mix and massage for about 1-2 minutes to thoroughly coat

  6. Arrange kale on two baking sheets so each piece is as flat as can be

  7. Sprinkle with a light dusting of salt and cracked black pepper

  8. Bake for 1 hour 30 minutes

  9. Let cool on pan, then gently remove and store in an airtight container, if you have any left!

Here's a video about how it went after we pulled them out of the oven. Note to self, better double the recipe next time! Be sure to hashtag your pictures #TempleTurmeric so we can see how yours came out and any tasty tweaks you made.