I’ve been making this snack quite a bit lately. It’s addicting. Large flakes of coconut and kale mixed with a delicious toasted sesame soy dressing, then baked into crispy chips. Can’t stop with just one. It just might be the best thing since sliced bread.
It’s also mighty tasty with cooked brown rice, farro, or wheat berries.
Toasted Coconut & Kale Chips Recipe
Recipe adapted from Super Natural Every Day cookbook
Large bunch of kale, about 4 cups, stems trimmed and large ribs removed (I prefer Dino kale for this recipe)
1/2 cup large flake coconut flakes, unsweetened
1/3 cup olive oil
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, tear, or slice kale into large pieces and place into a large bowl. Pour in coconut flakes and drizzle in 1/4 of the dressing, giving it a good toss until kale and coconut is well coated. Add more dressing, if desired.
Pour and spread kale evenly onto two baking sheets. Bake for 15-18 minutes, tossing halfway. Kale should be crispy, but not brown and coconut should be a golden brown.