Cheesy Turmeric + Garlic Kale Chips

These Cheesy Turmeric + Garlic Kale Chips use nutritional yeast for the cheesy flavor and turmeric for an anti-inflammatory kick. This combo is truly delicious! 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!
15 minutes
2 minutes
Show nutritional information
This is our estimate based on online research.
Fat:7 g
Carbohydrates:8 g
Protein:7 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  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 1 1/2 - 2 hours. Since they will not burn you can leave them in there as long as you want even overnight.


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.

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