Cheesy Vegan Turmeric Kale Chips


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.

  • Prep Time 5 mins
  • Cook Time 5 mins
  • Total Time 10 mins
  • 5 mins

    5 mins

    10 mins

0.0 0


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


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.


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