Superfood Snacks: Curried Coconut Kale Crisps – a delicious recipe with curly kale, coconut butter, curry powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 200F.
2
Line 2 baking sheets with silicone mats or parchment paper.
3
You can also use the dehydrator method for this recipe (see page 39 in Superfood Snacks).
4
Strip the kale leaves away from the stems, and place them in a large bowl.
5
Tear any especially large leaves into halves or thirds.
6
In a small saucepan, melt the coconut butter into a liquid over moderate heat.
7
Whisk in the curry powder and sea salt.
8
Pour the coconut mixture over the leaves and toss well, massaging them by hand to ensure that the ingredients are well distributed.
9
Spread the leaves onto the prepared baking sheets and bake for 70 to 90 minutes, tossing once after about an hour into baking, or until the leaves are dry and crispy.
10
Kale crisps may be stored in an airtight container for up to 2 weeks and recrisped by placing them in a 250F oven for several minutes before serving.
114
kcal
Calories
12
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 large bunch curly kale or Latigo kale, 1/4 cup coconut butter, 1/2 tablespoon curry powder, 1/4 teaspoon sea salt.
Yes, Superfood Snacks: Curried Coconut Kale Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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