I have been making Kale Chips for as long as I can remember. When I first started making kale chips I used the oven but when I was eating vegan and a somewhat raw food diet a few years ago I purchased a dehydrator. The first time I made kale chips in the dehydrator I was amazed at how perfect they came out. No burnt taste, just perfectly crisp kale chips. These kale chips are similar to the store bought version but will cost you much less, and they are nut free so are autoimmune protocol compliant. If you are regular kale chip eater I highly suggest buying a dehydrator. The small investment will pay off! However, if you don’t have a dehydrator and are not in the market to buy one you can just as easily make them in the oven. These Cheesy Turmeric + Garlic Kale Chips use nutritional yeast for the cheesy flavor and turmeric for an anti-inflammatory kick. The combo is truly the most delicious kale chips I have tried. These have become an Autoimmune Protocol staple in my house. They don’t last long so I always make a double batch. If you tolerate nightshades I suggest adding a sprinkling of cayenne pepper for a spicy kick. You can also omit the garlic if it’s not your thing. Lots of ways to modify to your taste. Enjoy!
Learn more about the health benefits of kale on thrive cuisine!
- 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
- Wash and remove kale leaves from stalks. Save the stalks for juicing or discard.
- Spin kale leaves in a salad spinner to remove excess water if you have one.
- Add kale leaves to a large bowl.
- In a small bowl add oil of choice along with turmeric and mix well.
- Pour oil and turmeric mixture over kale leaves and mix well. I like to use tongs to do this.
- Add nutritional yeast, sea salt and garlic powder a little bit at a time mixing to fully cover leaves.
- Lay kale leaves on dehydrator sheets.
- 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.
- 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.