Coconut Curry Kale Chips


  • 1 bunch kale
  • 1 Tbs. melted coconut oil (or olive oil)
  • 2 tsp. finely shredded unsweetened coconut
  • 1 tsp. curry powder
  • ½ tsp. salt

¼ tsp. cayenne pepper (optional; add more or less depending on the spiciness of your curry powder and according to your preference)


Preheat oven to 375°F.  Remove the ribs from the kale and tear or slice into 2-inch pieces.  Wash the kale pieces and dry completely (a salad spinner is a good way to quickly remove excess water).  Place the kale in a mixing bowl and add the oil; toss to evenly coat.  Add the remaining ingredients and mix well, making sure seasonings are evenly distributed.  Spread kale in a single layer on a large baking sheet (or two smaller ones) and bake for 7 minutes.  Turn kale chips over and bake for another 3-8 minutes, or until crispy.  Cool on a wire rack.

Note: For regular curry kale chips, use olive oil instead of coconut oil and omit the shredded coconut.