Coconut garlic kale chips

These crispy coconut garlic kale chips are healthy snacking at it’s best.
Coconut garlic kale chips

A healthy food blogger with a kale chip recipe. Does it get more predictable than that?

Honestly though, I’ve got no shame in sharing these with you guys. They’re unreal.

They’re a bit more work than regular kale chips and by work I mean you gotta clean the food processor when you’re done. After the juicer, it’s my least favorite appliance to deal with so trust me when I say it’s worth it for these.

Coconut kale chips

1 bunch of kale makes 3 sheets of these (crowding the baking sheet is the biggest offense when it comes to crispy kale chips) and that’s a damn good thing because sheet #1 was completely consumed with me hovering over it the second it came out of the oven. Quality control, obviously.

Garlic kale chips

So it may be a cliché recipe but I’m ok with that. Betting you will be too if you try them.

Coconut garlic kale chips
 
Healthy snacking at it's best. Crispy kale chips coated with coconut & garlic.
Author:
Serves: 2-4
Ingredients
  • 1 large bunch of kale
  • ½ cup unsweetened coconut flakes
  • 2 tablespoons coconut oil
  • 1 garlic clove, smashed
  • ¼ cup coconut milk from a can
  • kosher salt
Instructions
  1. Preheat oven to 300 degrees and line a baking sheet with parchment paper or silpat.
  2. Wash kale and cut out stems. Tear into about 2 inch pieces and dry thoroughly (a salad spinner works well here). Place into large bowl.
  3. Combine coconut oil, garlic and coconut milk in a small bowl and microwave for 45 seconds until melted. Stir to combine.
  4. Add coconut flakes to a food processor and process for 30 seconds until finely chopped.
  5. With food processor running, pour in coconut milk mixture and continue processing until almost smooth.
  6. Pour coconut mixture over kale in the large bowl and toss very well so that each piece of kale is coated with the mixture. You may want to use your hands for this to make sure no big clumps remain.
  7. Spread kale out on baking sheet in one layer so that the pieces are not overlapping. Sprinkle with salt to taste.
  8. Bake for 25 minutes, flipping pieces half way through.
  9. Repeat with remaining kale if not all cooked at one time.

 

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Comments

  1. 4

    Jamie says

    This sounds really good I’ll have to try this one. I do have a question though, I’d like to be able to store them, at least for a couple days, I’ve never had any luck they’re always soggy the next day. Is there a good way to keep them?

    • 5

      Running to the Kitchen says

      Honestly, no. I’ve never been able to keep them crispy after the day they’re made. If anything, airtight container but don’t refrigerate.

  2. 7

    says

    You are funny. I think there are still a lot of people who haven’t tried kale chips. These sound awesome! I just can’t seem to find unsweetened coconut anywhere (been looking for another recipe). I will have to keep these in mind when I do. Saw the other comment re crispiness, mine always stay crispy the next day but that is just with olive oil, s&p stored in air tight container. Wonder if it depends on location/humidity, etc.

  3. 14

    says

    This is too good–my fellow teachers and I got up in front of the class today for the first day and the professor asked us to introduce ourselves by naming our favorite vegetable. Unfortunately, I didn’t think of kale at the time (I obstinately said, “Ice cream should be a vegetable”), but all the others did say kale! Must be a sign…

  4. 15

    says

    Blah, I’m with you – not a fan of cleaning my juicer or my food processor. Heck, I don’t even really like cleaning my blender either. If I’m lucky, Kevin will sometimes do the dishes for me. He’s so much more patient than me and does such a good job with them!

  5. 17

    says

    Kale chips.. + Coconut?! Genius! I have to try this tomorrow. I have been eating like nothing but Kale chips for 2 weeks, need to start trying other forms, lol.

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