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–+ servings
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5 from 1 vote

Toasted Coconut and Kale Chips

Indulge in the delightful crunch of Toasted Coconut and Kale Chips, a unique snack that pairs the rich flavour of coconut with the nutritional powerhouse of kale. These easy-to-make, diabetes-friendly chips are not only low in carbs but also packed with essential nutrients, making them a perfect guilt-free treat.
Servings: 4
Calories: 81.2kcal
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients

  • 1 bunch kale
  • ½ oz coconut large flake, unsweetened
  • 1½ tsp tamari or soy sauce
  • 1½ tbsp vegetable oil
  • 1 Pinch salt

Instructions

  • Preheat the oven to 350°F or 325°F convection, adjust the racks to the upper third and lower third of the oven.
  • Cover 2 cookie sheets in tin foil.
  • Chop or tear the kale into bite size pieces. Don’t use the hard rib in the center of each leaf.
    1 bunch kale
  • In a small bowl, mix together the tamari and vegetable oil.
    1½ tsp tamari, 1½ tbsp vegetable oil
  • In a large bowl toss the oil mixture with the kale pieces and coconut flakes.
    ½ oz coconut
  • Distribute the kale and coconut over the two prepared cookie sheets.
  • Place the two sheets of kale/coconut in the oven, cook for 10-15 minutes, check the kale after 10 minutes (if you do not have convection, swap the sheets halfway through the cooking time.) It should be crispy and shriveled a little. The coconut will be lightly browned.
  • As soon as you remove the sheets from the oven, sprinkle the kale and coconut with sea salt.
    1 Pinch salt

Cooking Tips

  • Achieving perfect crispiness: Ensure that the kale is completely dry before adding the oil and tamari mixture to avoid sogginess. For optimal crispness, don't overcrowd the cookie sheets.
  • Using the right kale: Different types of kale can alter the texture and flavour. Cavolo nero (dinosaur kale) tends to hold up better and provides a more robust flavour.
  • Monitoring closely: Due to varying oven temperatures, it’s essential to monitor the kale chips closely towards the end of baking to prevent burning.

Nutrition

Nutrition Facts
Toasted Coconut and Kale Chips
Amount per Serving
Calories
81.2
% Daily Value*
Fat
 
7.9
g
12
%
Saturated Fat
 
2.9
g
18
%
Trans Fat
 
0.04
g
Sodium
 
144.2
mg
6
%
Potassium
 
137.1
mg
4
%
Carbohydrates
 
2.4
g
1
%
Fiber
 
1.9
g
8
%
Sugar
 
0.6
g
1
%
Protein
 
1.4
g
3
%
Vitamin C
 
30.4
mg
37
%
Calcium
 
83.9
mg
8
%
Iron
 
0.7
mg
4
%
Magnesium
 
14.8
mg
4
%
Zinc
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.