Coconut Garlic Kale Chips
Photo and Recipe From Gina Matsoukas from the Running to the Kitchen Blog
Ingredients
(Serves 2 to 4)
- 1 large bunch of kale
- ½ cup unsweetened coconut flakes
- 2 Tbs. coconut oil
- 1 garlic clove, smashed
- ¼ cup coconut milk from a can
- kosher salt
Instructions
- Preheat oven to 300 degrees and line a baking sheet with parchment paper or silpat.
- Wash kale and cut out stems. Tear into about 2 inch pieces and dry thoroughly (a salad spinner works well here). Place into large bowl.
- Combine coconut oil, garlic and coconut milk in a small bowl and microwave for 45 seconds until melted. Stir to combine.
- Add coconut flakes to a food processor and process for 30 seconds until finely chopped.
- With food processor running, pour in coconut milk mixture and continue processing until almost smooth.
- Pour coconut mixture over kale in the large bowl and toss very well so that each piece of kale is coated with the mixture. You may want to use your hands for this to make sure no big clumps remain.
- Spread kale out on baking sheet in one layer so that the pieces are not overlapping. Sprinkle with salt to taste.
- Bake for 25 minutes, flipping pieces half way through.
- Repeat with remaining kale if not all cooked at one time.
Coconut Garlic Kale Chips
Author: Gina Matsoukas from the Running to the Kitchen Blog
Serves: 2-4
Ingredients
- 1 large bunch of kale
- ½ cup unsweetened coconut flakes
- 2 Tbs. coconut oil
- 1 garlic clove, smashed
- ¼ cup coconut milk from a can
- kosher salt
Instructions
- Preheat oven to 300 degrees and line a baking sheet with parchment paper or silpat.
- Wash kale and cut out stems. Tear into about 2 inch pieces and dry thoroughly (a salad spinner works well here). Place into large bowl.
- Combine coconut oil, garlic and coconut milk in a small bowl and microwave for 45 seconds until melted. Stir to combine.
- Add coconut flakes to a food processor and process for 30 seconds until finely chopped.
- With food processor running, pour in coconut milk mixture and continue processing until almost smooth.
- Pour coconut mixture over kale in the large bowl and toss very well so that each piece of kale is coated with the mixture. You may want to use your hands for this to make sure no big clumps remain.
- Spread kale out on baking sheet in one layer so that the pieces are not overlapping. Sprinkle with salt to taste.
- Bake for 25 minutes, flipping pieces half way through.
- Repeat with remaining kale if not all cooked at one time.
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What temp for the oven please?
300 degrees.