Coconut and Kale Chips
Make this sweet and salty coconut and kale chips baked until deliciously crispy for your next movie night snack!
Servings: 4 Servings
Calories: 126kcal
Ingredients
- 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
If you have any leftovers, which I doubt, then simply brown-bag it and store 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.
Nutrition
Calories: 126kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 196mg | Potassium: 53mg | Fiber: 1g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 9mg | Calcium: 10mg | Iron: 0.2mg
