Coconut Kale Chips

Coconut Kale Chips

Prep time: 5 minutes
Cooking time:  10 minutes
Yields: 4 serves


  • 1 bunch of lacinato or curly Kale, stems removed
  • 1 Tbsp Olive oil
  • 1 tsp Red Pepper Flake for a bit of a kick or Garlic powder
  • 1 tsp Cumin (optional)
  • Himalayan Salt and Pepper to taste (NAS for MD/CHD sufferers)
  • 1/3 cup Flaked Coconut


  1. Preheat oven to 225 degrees.
  2. Cut kale leaves into chip size segments, and set aside in a large bowl.
  3. Add flaked coconut, olive oil, spices, salt and pepper. Toss thoroughly to coat.
  4. Working in batches, roast the kale one layer at a time on a baking tray for 10-15 minutes (or until crispy).


  • If you’re not big on spices, you can just minus the cumin and red pepper flakes in this – they taste so good. Break your (rinsed) kale into bite-size pieces, drizzle with olive oil, and toss with a pinch of Himalayan salt and pepper instead

Om nom nom! Crispy wisps of delicious leafy greens (crunch).

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