Toasted Coconut and Kale Chips

Name: Toasted Coconut and Kale Chips
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 bunch kale; ½ oz coconut (large flake, unsweetened); 1½ tsp tamari (or soy sauce); 1½ tbsp vegetable oil; 1 Pinch salt

5 from 1 vote

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.

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Preparation Level Quick & Easy

Servings 4

Preparation 10

Cook 15

Total 25

Why Diabetes Friendly?

Low-carb and sugar-free: This snack is low in carbohydrates, which is beneficial for maintaining stable blood sugar levels.
Rich in nutrients: Kale is a superfood packed with vitamins and antioxidants, which support overall health and well-being, including blood sugar regulation.

Ingredients

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.

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

FAQ

Can I use coconut oil instead of vegetable oil?
Yes, coconut oil can be used for a richer coconut flavour and may also add a slight sweetness.
How long can I store these kale chips?
Kale chips are best enjoyed fresh but can be stored in an airtight container for up to a week, though they may lose some of their crispiness.
What other seasonings can I add?
Feel free to experiment with spices like smoked paprika, garlic powder, or nutritional yeast for additional flavours.

Nutrition

Per serving

Calories: 81.2kcal

Carbohydrates: 2.4g

Fiber: 1.9g

Sugar: 0.6g

Fat: 7.9g

Saturated Fat: 2.9g

Trans Fat: 0.04g

Protein: 1.4g

Nutrition Facts

Toasted Coconut and Kale Chips

Amount per Serving

Calories

81.2

% Daily Value*

Fat

7.9

Saturated Fat

2.9

Trans Fat

0.04

Sodium

144.2

Potassium

137.1

Carbohydrates

2.4

Fiber

1.9

Sugar

0.6

Protein

1.4

Vitamin C

30.4

Calcium

83.9

Iron

0.7

Magnesium

14.8

Zinc

0.2

* Percent Daily Values are based on a 2000 calorie diet.

Toasted Coconut and Kale Chips

Why Diabetes Friendly?

Ingredients

Cooking Tips

Instructions

FAQ

Nutrition

Per serving

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