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Tropical Twist Kale Chips

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Welcome to the Festival of Food Carnival. In celebration of Spring, we’re sharing real raw recipe ideas.  Hosted by Diary of a First Child and Hybrid Rasta Mama, you’re welcome to join us next time, or if you have a previously published recipe you’d like to share, add it to the linky below.

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I am a dehydrated foods fanatic! Not only is it a great way to preserve food but it is a great way to maximize the nutrients in certain foods by keeping them in a “raw” state.

Everyone these days is posting recipes for kale chips. To me, kale chips are pretty ho-hum. Sure, you can liven things up by adding a bar-b-que flavor, a hot pepper flavor, or even a nacho cheese flavor. But EVERYONE is making those types of kale chips and I like to step outside the box with common foods.

About a year ago, I thought I would try a crazy flavor combination for my kale chips. I mean, you all know I love me some coconut, so adding coconut to kale chips seemed like a perfectly logical thing to do. It took quite a few misses to come up with a hit, but I managed to create a pretty fun flavor combination that took kale chips to a new level! Enjoy!

Tropical Twist Kale Chips Follow Me on Pinterest

Tropical Twist Kale Chips
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Ingredients
  1. 2 bunches of kale, washed and chopped
  2. 1 ½ cups shredded coconut (I prefer to use finely shredded) divided
  3. ½ cup coconut cream concentrate
  4. Sea Salt
  5. Juice from ½ a lime
  6. ¼ cup coconut water (plain)
Instructions
  1. In a blender or food processor, combine one cup of shredded coconut, coconut cream concentrate, sea salt, lime juice, and 1/8 cup of coconut water.
  2. Blend until smooth, adding additional coconut water (up to ¼ cup total) if needed. You want to make a smooth “batter” consistency.
  3. Place the kale in a large bowl, the pour the coconut mixture over it, a little at a time. Between pours, gently mix the kale together with the batter. I find it best to just use your bare hands, kneading the kale.
  4. Once the kale is all coated, place it on your dehydrator sheets (lining them first is a must!)
  5. Sprinkle the kale with the remaining ½ cup of shredded coconut.
  6. Dehydrate at 115 degrees F for 8-10 hours. You want the kale chips to be dry but not falling apart.
Notes
  1. Trust me – you will LOVE these kale chips. In fact, you might want to just double the recipe, especially if you have the 9 Tray Excalibur dehydrator! I could eat a double batch in one sitting! Easy!
Hybrid Rasta Mama http://www.hybridrastamama.com/
 

If you are curious about where to find the best deal on an Excalibur, I suggest you try Cultures For Health! They have amazing prices on them!

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Please take a moment to visit the blogs of our other Festival of Food participants. The links in this list will be live by the end of the day, as participants are all in different time zones.

  • Gone are the days where dairy-free, gluten-free deserts mean a fruit platter! This “raw” cheesecake from Luschka at Diary of a First Child is a wonderful introduction to raw food, and is pretty simple to make too! You can also find Luschka on Facebook.
  • Jennifer at Hybrid Rasta Mama shares Tropical Twist Kale Chips, a recipe guaranteed to take your taste buds to the tropics! Kid love these tangy treats too!  You can also find Jennifer on Facebook.
  • Sarah at Why Food Works discusses the importance of fat and enzymes – and offers up a recipe for a raw, 5-minute blender gazpacho that’s perfect for warmer weather. You can also find Sarah on Facebook.
  • Abbie at Farmer’s Daughter shares tips for introducing Raw First Foods based on her experiences following baby-led weaning with her older son. You can also find Farmer’s Daughter on Facebook.
  • Destany at They Are All of Me shows to how she made coconut oil, coconut milk and coconut flour in her own kitchen, using whole coconuts. You can also fine They Are All of Me on Facebook.

Stay connected! Be sure to “Like” the Festival of Food Carnival Facebook page.

 

 

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Comments

  1. I love kale chips but fix them in the oven – never thought about using my wonderful dehydrator! I only have the five shelf one unfortunately. When we bought it several years ago we just didn’t think we’d need the large one. Oh well. Thanks for the recipe.

  2. That sounds really good! I have borrowed a friend’s dehydrator to try, and haven’t yet, so I should do this! I also planted curly Kale today, so hopefully soon!
    Luschka recently posted…Festival of Food – Child Tested Recipes – May Call For Submissions

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