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

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.

Coconut Garlic Kale Chips
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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.

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Coconut Garlic Kale Chips

Servings: 2 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Coconut Garlic Kale Chips
Healthy snacking at it’s best. Crispy kale chips coated with coconut & garlic.


  • 1 large bunch of kale
  • 1/2 cup unsweetened coconut flakes
  • 2 tablespoons coconut oil
  • 1 garlic clove, smashed
  • 1/4 cup coconut milk from a can
  • kosher salt


  • Preheat oven to 300°F degrees and line a baking sheet with parchment paper or silpat.
  • 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.
  • Combine coconut oil, garlic and coconut milk in a small bowl and microwave for 45 seconds until melted. Stir to combine.
  • Add coconut flakes to a food processor and process for 30 seconds until finely chopped.
  • With food processor running, pour in coconut milk mixture and continue processing until almost smooth.
  • 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.
  • Spread kale out on baking sheet in one layer so that the pieces are not overlapping. Sprinkle with salt to taste.
  • Bake for 25 minutes, flipping pieces half way through.
  • Repeat with remaining kale if not all cooked at one time.


Serving: 1SERVINGCalories: 325kcalCarbohydrates: 8gProtein: 3gFat: 34gSaturated Fat: 29gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 27mgPotassium: 283mgFiber: 5gSugar: 2gVitamin A: 2847IUVitamin C: 28mgCalcium: 86mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snacks
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. 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.

  2. I have a batch of kale that would be perfect for this. After my first kale chip conundrum I have yet to try again – but with coconut on them, count me in!

  3. 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!

  4. 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…