Coco-nutty Kale Chips

Coconut Kale Chips

The best time to go to a farmer’s market is on a rainy day. There are no crowds, and the venders are eager to sell you everything they’ve got for a song. I took my parents to one of my local farmer’s markets during their trip this weekend, and we were lucky enough to have it stop raining right before we headed out, so we got the best of both worlds! We came home with armfuls of goodies, including two large bundles of kale, because one lovely vendor was having a buy one, get one free deal. It usually takes me over a week to finish my kale, so I wasn’t quite sure what I’d do with two.

My mom suggested Kale Chips, so we gave it a go! My ancient oven in my apartment is basically non-functional, so I rely on my incredible counter-top Smart Oven to do my baking. This meant I had to bake my kale chips in two batches, which allowed me to experiment with the flavors. Another challenge I faced due to my tiny apartment kitchen is that I don’t have a salad spinner, since there is no more room to store a large uni-tasking tool. I learned a trick that all you salad-spinnerless folks would enjoy:

  • Place the wet leaves on a thin kitchen towel.
  • Grab the found corners of the towel to create a little basket for the leaves.
  • Now swing your arms around in a circle like a maniac.
  • The water will be drawn out and will spray everything in your kitchen with kale-scented water.

It actually works wonderfully, but make sure to do this outside!

Make sure the leaves are as dry as possible. After I did my crazy swinging rain dance, I removed the stems and let the leaves air dry.

Kale Leaves

My first batch was just olive oil and sea salt, but it fell a little flat for me. I think I needed something to cover the still perceptible bitterness of the kale. Taking inspiration from the crispy kale bowl I made recently, I decided to add coconut and toasted sesame oil. It definitely did the trick for me!

Coco-nutty Kale Chips

  • 1 bunch kale
  • 2 Tbs shredded unsweetened coconut
  • 1 tsp toasted sesame oil
  • 3 tsp olive oil
  • sea salt to taste

Preheat oven to 275 degrees.

Remove stems, wash and very thoroughly dry the kale leaves. Mix together the sesame and the olive oil. Place half of the oil in your hands, and massage it into the kale, so that each leaf is completely coated. Use more of the oil as needed. Add coconut flakes and stir well.

Spread evenly on a non-stick baking sheet, ideally covered in parchment paper (but not necessary). Bake for 15-20 minutes, stirring at least once. You may need to remove some crispy leaves early to ensure they don’t burn. Sprinkle sea salt to taste.

Coconut Kale Chips

Crispy Coconut-Kale Barley Bowl

Crispy coconut kale

I am so glad I learned to cook in the age of the internet. I have tried so many new and interesting recipes, using ingredients and combinations that I never would have tried if I was just picking out cookbooks. There is something appealing about getting a first-hand review of a recipe, rather than speculating whether the meal will actually be good or not. I don’t know about you, but I have had my fare share of cookbooks where I swear the recipe was never tested. There was actually a cookbook that was so bad, after about 5 flops I was convinced I was a terrible cook. That thing went to goodwill, but it may have done more good in the trash!

I stumbled upon this recipe on Lemongrove Avenue, and I was immediately intrigued. Kale is a relatively new ingredient for me, and I’m always excited to try using it in new ways. Plus, add coconut to anything and I’m down with it. The original recipe called for 1/3 cup olive oil, which I just couldn’t stomach. Too much oil always makes me feel drowsy headache-y. I was able to cut it down to 2 tablespoons, which means I shaved off about 350 calories! The whole meal is extremely easy, and only took me about 30 minutes. Plus it was absolutely delicious, and is going on my “must make again” list.

Roughly shred the kale. I usually tear the leaves off the stems, roll them into a cigar and cut with my kitchen scissors.

Chopping Kale

Mix the olive oil, sesame oil and soy sauce well. Pour a little more than half of the sauce over the kale and coconut and toss well.

Crispy Coconut Kale

Bake kale and coconut for 15-20 minutes, until crispy.

While the kale is cooking, pour the rest of the sauce into a blender. Add tofu, ginger, pepper and water and blend well.

Sesame soy dressing

Once the kale has become crispy, serve over grains and top with the sesame soy dressing. Enjoy!

Crispy Coconut-Kale Barley Bowl

Inspired by Lemongrove Avenue

  • 4 cups kale, roughly shredded
  • 1/2 cup shredded coconut
  • 2 Tbs olive oil
  • 1 tsp sesame oil
  • 2 Tbs soy sauce
  • 1/2 cup lite silken tofu
  • 1/4 tsp fresh ginger or 1/8 tsp ground ginger
  • 1/8 tsp cayenne pepper (optional)
  • black pepper
  • 2-3 Tbs water
  • 2 cups cooked barley, rice, quinoa or other grain

Preheat oven to 350 degrees.

Mix the olive oil, sesame oil and soy sauce into a small jar or bowl. Shake well or whisk to combine. Pour a little over half of the sauce onto the kale and coconut. Toss well to combine, and spread evenly in a large pan.

Cook kale mixture for 15-20 minutes until crispy, stirring occasionally.

While kale is cooking, pour remaining sauce into blender. Add tofu, ginger, cayenne, pepper and water. Blend until smooth.

When kale is finished cooking, place over grains. Drizzle about 2 Tbs tofu sauce over bowl.

Serves 2.

Green Julius

Green Julius

Growing up, I used to love the delicious, frothy drink that is the Orange Julius. I think I would get one pretty much every time I stepped foot in my local mall. However, at 230 calories and 59 grams of processed sugar for just the small, I’ve since given up on my old mall-erific treat.

Recently I was hankering for that sweet orange-y drink from my childhood, but without all the calories and dairy. I whipped up a healthy vegan version – with a twist. Adding some kale gives this a nutritious boost and a fun green shade. You can’t taste the kale at all, I promise!

Green Julius

  • 1 cup almond milk
  • 3 clementines or 1 orange
    I like the clementines because they have less pulp
  • 1 medium kale leaf OR
    1/4 cup greens such as spinach
  • 1/4 frozen banana
  • 1 tsp pure vanilla*
  • 1/2 tsp lemon juice (optional but gives it a citrus-y boost)
  • 4-6 ice cubes (about 3/4 cup)

Place all ingredients in a high speed blender in order given and blend until frothy. If using a Blendtec, use the ‘smoothie’ button. If you don’t have highs peed blender, chop the kale or greens into small pieces before adding to blender.

Serves 2 large glasses or 4 small as pictured.


Nutritional Info: 1 large serving of 2- 96 calories, 12g sugar, 2.5g protein, 100% vit C, 50% dv vit A, 14% calcium (percentage of daily value)

 *when making cold or uncooked desserts, I prefer to use vanilla bean paste since it doesn’t have that booze-y taste that extract has. It delivers an incredibly rich vanilla taste, and is a great value too. I use mine in every sweet treat (including tea!) and after 2 years I still have half left.