Cheesy Turmeric + Garlic Kale Chips
Author: 
Recipe type: Treats + Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Autoimmune Protocol, Paleo, Vegan, Vegetarian, Dairy Free, Gluten Free, Grain Free, Refined Sugar Free, Nightshade Free, 21 Day Sugar Detox, Whole 30
Ingredients
  • 1 bunch kale (you can use any type you like)
  • ⅓ cup nutritional yeast
  • 1 tsp sea salt (more or less to taste)
  • 1 tsp turmeric
  • 2 Tbsp melted coconut, olive or avocado oil
  • 1 Tbsp garlic powder
Instructions
  1. Wash and remove kale leaves from stalks. Save the stalks for juicing or discard.
  2. Spin kale leaves in a salad spinner to remove excess water if you have one.
  3. Add kale leaves to a large bowl.
  4. In a small bowl add oil of choice along with turmeric and mix well.
  5. Pour oil and turmeric mixture over kale leaves and mix well. I like to use tongs to do this.
  6. Add nutritional yeast, sea salt and garlic powder a little bit at a time mixing to fully cover leaves.
  7. Lay kale leaves on dehydrator sheets.
  8. Dehydrate at 160 degrees for 1½ - 2 hours. Since they will not burn you can leave them in there as long as you want even overnight.
  9. Note: If using an oven bake at 300 degrees for 20-30 min rotating pans (if using more than one) and flipping chips. Check often and remove chips as they become crisp.
Notes
Use organic whenever possible!
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/cheesy-turmeric-garlic-kale-chips/