Spicy Coconut Chili Kale Chips
We all crave something salty, crunchy and sweet sometimes. But why not get some nutrients and healthy oils with it while you are at it instead of going for the bag of potato chips or cookies? I recently made some Spicy Coconut Chili Kale. I recently shared a recipe for Chili Kale Chips, but thought I would share another since I have been getting a lot of questions at Fresh and Natural Foods on how to make kale chips. Plus, these are not like any kale chips I have ever tasted. They are coconut based, so slightly sweet with heart healthy fats; they have a kick from the chilies, and they are quite satisfying. If you enjoy Thai food, then you will love these with flavor similar to Thai red curry.
Author: Amy Lyons O’Neil
Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.
In a food processor, combine coconut butter, coconut, chilies, and sea salt with about 1/4 cup of filtered water. Turn the processor on and process until smooth, a little more water at a time to create a smooth paste about the consistency of thinner cake batter.
Place the kale in a large bowl, and pour the mixture over. Massage the mixture into the kale with your hands until it is all coated, then place on baking sheets lined with foil. Sprinkle additional shredded coconut over. Heat oven to its lowest temp, and bake for 4 hours, then flip and bake for another 2 or until completely dried.
Alternatively, if you have a dehydrator, and would like to make these raw, place the kale on 2 lined dehydrator sheets. Dehydrate at 115F until dry overnight (about 8-10 hours). Enjoy!
Rate this Recipe
- Allergen Friendly
- Heart Healthy
- Side Dish