Coconut + Chilli Kale Chips

Kale is by far one of my favourite vegetables. It’s so versatile that I’ll usually incorporate it into at least one meal a day. Whether it’s in a green smoothie, sauteed in coconut oil and served alongside poached eggs, chopped up in a quinoa salad or all on its own as a yummy and healthy afternoon snack (in chip form).

It’s one of the most nutrient dense foods on the planet so eating more kale is a great way to dramatically increase the total nutrient content of your diet.

According to the USDA, a single cup of raw kale contains:

  • Vitamin K: 684% of the Recommended Daily Allowance (RDA)
  • Vitamin A: 206% of the RDA
  • Vitamin C: 134% of the RDA
  • Vitamin B6: 9% of the RDA
  • Manganese: 26% of the RDA
  • Copper: 10% of the RDA
  • Calcium: 9% of the RDA
  • Potassium: 9% of the RDA
  • Magnesium: 6% of the RDA
  • Plus it contains 3% or more of the RDA for Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Iron and Phosphorus.


What’s good about it:

Apart from the impressive number of vitamins and minerals it contains, Kale is full of antioxidants that help counteract oxidative damage by free radicals in the body. Plus, many of these nutrients
along with its high fibre content are critical for the body’s detoxification process.

The chilli in this recipe also boosts digestion, while the garlic also aids the liver in eliminating toxins from the body.

What more could you ask for!?

So why not boost your Kale quota with this quick and easy recipe for Coconut Chilli Kale Chips.

coconut chilli kale chips

Coconut + Chilli Kale Chips
Serves 2
A delicious + healthy snack alternative that's full of antioxidants that help protect the body against free radical damage. The mild chilli boosts digestion while the garlic helps to detoxify the liver, making this an ideal + nourishing snack choice.
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Total Time
20 min
Total Time
20 min
  1. 2 tsp chilli flakes
  2. 1/2 tsp garlic powder
  3. 3-4 tbsp unsweetened shredded coconut
  4. 2 tbsp coconut oil (softened)
  5. A bunch of kale
  6. Himalayan sea salt to taste
  1. Preheat oven to 150°C
  2. In a small bowl combine the chilli flakes, garlic powder and shredded coconut.
  3. Wash and prepare kale by removing the stems and tearing the leaves into small chip-size pieces. Make sure you dry the Kale as much as possible (I use a salad spinner)
  4. Place kale in a medium bowl and massage the coconut oil into the leaves then add in the spice mix and toss well.
  5. Lay kale chips out on a lined baking tray and bake for 10 - 12 minutes. Check at this point and if some are still soft bake for a further 3 - 5 mins checking regularly. Remove chips as they are ready so they don't burn.
The Health to Happiness Project http://thehealthtohappinessproject.com/
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