These Coconut Oil Kale Chips are super easy to make and are way better than any store bought kind!
…AND I probably just lost about half of you. I know what you’re probably thinking, eating Kale as chips? Weird.
But seriously they are soooo good!
A few years back I tried a few different store bought kinds of Kale Chips and guess what, I hated all of them. So I was a little turned off at first. Honestly I don’t know what prompted me to try making these after all these years, I think it was because I was cleaning out my fridge and had a bunch of Kale leftover.
Typically when it’s fridge clean out day, I roast any veggies that are getting too ripe to eat raw. So I thought, hey let’s give these Kale Chips one more try… and it totally worked!
When making Kale Chips it’s important to wash and completely dry the leaves, that way they’ll crisp up real nice. Tear off bite size pieces (they will shrink a bit when cooking), and discard the thick stem.
Add the Kale leaves to a big bowl, drizzle the Coconut Oil over, and really massage it into leaves making sure to coat them all.
You could use Olive Oil if you wanted, but I think the Coconut Oil really gives these chips a delicious slightly sweet but yet salty flavor when combined with the Sea Salt.
Sweet and Salty… such a great combo.
Make sure you keep an eye on these beauties as cook so they don’t get too burnt. I happen to like a little extra crispiness, so cook to your liking.
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up.
Cheers!
Coconut Oil Kale Chips
Ingredients
- 1 bunch Green Kale
- 1 Tbs Coconut Oil melted
- 1/4 tsp of Sea Salt
Instructions
- Preheat oven to 225 degrees
- Wash and thoroughly dry Kale leaves
- Tear the leaves into bite size pieces discarding the thick stem
- Add the Kale to a large bowl
- Drizzle Coconut Oil over the leaves and mix well with your hands making sure all leaves are coated
- Place Kale onto 2 baking sheets in a single layer, keeping them spaced a little bit apart to ensure crispiness when baking
- Sprinkle Sea Salt over Kale
- Bake 15 minutes, turn leaves over and bake 10 minutes more or until Kale is crispy (watch closely as they can burn easily)
- Remove from oven and let cool
- Best when fresh out of the oven, but you can store leftovers 2-3 days covered at room temperature
Jill says
I buy the pre cut and pre washed kale from Traders Joes. When a recipe calls for a “bunch”, I have no idea how much to use. Any tips? I take any shortcut I can get if it will mean I’ll actually make it rather than have it go bad in the fridge!!!
Sara says
Hey Jill, 1 cup chopped Kale is about 67 g, if that helps. In this recipe I used about 6 cups, so about 400 g with large stems removed.
Katherine says
Hi Sara,
This is a fantastic Kale Chips recipe. I would love to feature this in our website, Green Thickies in the post 10 Most Healthy Kale Chips Recipes.
I won’t be sharing the entire recipe, but only one image from here and a small quote. And all credits will be given to you and links back to this page.
Hope that’s okay with you.
Thanks a lot
Sara says
Hi Katherine, yes this is totally fine, thanks for sharing!