You must make this coconut and kale chip recipe for cozy movie nights. It is light, crispy, and very addictive with its sweet-salty seasonings.
Do you love movie nights? I do, and I always try to develop new healthy snack ideas.
This time I am sharing our favorite Coconut and Kale Chips recipe, which is super easy to make.
I have tried making this treat before, and I'll admit I wasn't very successful initially. The first few batches were either too soggy or burned. I learned the hard way that making these leaves crispy heavenly depends on the length of baking time, chosen oven temperature, and the chosen seasonings. So let's dive in!
Tips for making coconut and kale chips
- Choose dinosaur kale, also known as Lacinato kale (Black Kale). The harder texture of these leaves helps with creating that delicious crisp texture. It makes all the difference.
- Mix in unsweetened coconut flakes for an extra crunch and natural sweetness.
- Use Stevia powder (or coconut sugar) and sea salt as a seasoning to get that incredibly sweet and salty combo.
- Toss the leaves with some oil to help develop crunchiness, and I love the more robust taste of healthy olive oil.
- Lastly, add fresh orange juice. It adds that perfect citrusy finishing touch and enriches the natural sweetness of the Kale chips.
How to bake kale and coconut shreds in the oven
- Dry the kale leaves after rinsing them with water; otherwise, they will not become crisp enough.
- It is important to massage the dinosaur leaves gently with olive oil and juice and evenly divide it among the green leaves and coconut flakes.
- Distribute the seasoning evenly!
- Because I am slightly coating the kale with orange juice, I bake the leaves at a lower oven temperature and a tad longer. This way, it will obtain that beautiful and perfect bite of a great vegetable chip.
- Allow the chips to sit a little out of the oven to crisp up as they cool further.
If you have any leftovers, brown-bag them and store them at room temperature for up to two days.
At home, I either enjoy them the next day:
- as a healthy snack
- tossed in my salad, or
- topped on oven-roasted potatoes (or sweet potatoes) when ready.
I hope you enjoy this seriously tasty treat on your lazy days at home!
Happy Movie Night!
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📖 Recipe
Coconut and Kale Chips
Mariska RamondinoIngredients
- 3 large bunches dinosaur kale about 30 leaves
- 3 tablespoons unsweetened coconut flakes
- 3 tablespoons olive oil
- ½ orange juiced
- 2 pinches sea salt
- 2 pinches stevia powder or 2 tablespoon of coconut sugar or as preferred
Instructions
- Preheat the oven to 250.
- Rinse and thoroughly dry kale. Tear the kale into smaller equally-sized pieces. Discard the large thicker stems.
- Place the kale in a large bowl and toss in the coconut flakes. Drizzle with olive oil, orange juice. Use your hands to massage the kale and distribute the oil and juice evenly until well coated.
- Season kale with salt and Stevia. Use your hands to toss and distribute seasonings evenly.
- Spread the kale over two large baking sheets (or ensure that there is enough room for the kale to touch as little as possible to get crispy). Bake for 30 minutes, then lightly toss or turn kale around. Sprinkle more Stevia to taste (only if you prefer sweeter kale chips). Bake for another 10 to 15 minutes or until crispy.
- Remove from oven and let slightly cool. Enjoy immediately or store covered at room temperature for 2 to 3 days.
Notes
- as a healthy snack
- tossed in my salad, or
- topped on oven-roasted potatoes (or sweet potatoes) when ready.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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