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.