Cheesy Vegan Turmeric Kale Chips
May 19, 2015
Most days, we can use more greens in our diets and some days we just want to nibble on something satisfying.
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.
Preheat oven to 200 degrees Fahrenheit
Wash and remove spines form your kale
Rip into large 1-2″ square-ish pieces as best you can and set aside
In a mixing bowl, mix Pure Prana, nutritional yeast, liquid aminos and olive oil
Toss kale into turmeric mix and massage for about 1-2 minutes to thoroughly coat
Arrange kale on two baking sheets so each piece is as flat as can be
Sprinkle with a light dusting of salt and cracked black pepper
Bake for 1 hour 30 minutes
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.