This recipe is best done using fresh whole kale, rather than the chopped pre-packed kale you find in big supermarkets, as the chopped kale can burn very easily. I wasn’t too keen on trying kale chips, as I thought they would turn out quite bland, but when I tried these cinnamon and coconut nectar kale chips, I was so happy with the results. This is a great sweet snack that is super easy and super quick.
Ingredients (serves 2)
- 30g kale leaves (or enough to fill a baking tray), no stems.
- 2.5 teaspoons cinnamon coconut nectar
- 2 teaspoons of melted coconut oil
Preheat the oven to 140°C (fan)/160°C/Gas Mark 3 .
Wash the kale leaves and remove the stems, you will want to keep the leaves as big as you can. Put your kale leaves into a mixing bowl and in a separate bowl heat up the coconut oil, either in the microwave or in a saucepan (other oils can be used, such as olive oil, but these can become toxic when heated, whereas coconut oil does not).
Poor the melted coconut oil into the bowl filled with kale, and toss the leaves so that they are all fully coated in oil. You may need to open up the leaves and smooth the oil over with your hands to make sure they are fully covered.
In a small bowl, mix half a teaspoon of ground cinnamon and 2 teaspoons of coconut nectar. When I make cinnamon coconut nectar, I always use a 1:4 ratio of cinnamon to coconut nectar.
Lay the kale leaves out on a non-stick baking tray (you can use parchment paper, but I have never needed it). Make sure the leaves do not overlap. Sprinkle to cinnamon coconut nectar evenly over the leaves. You can turn the leaves over and added more cinnamon coconut sugar to the other side, but I find one side it enough.
Pop in the oven for 10 minutes, then turn the tray around, and cook for another 10 minutes. Take them out of the oven and leave to cool for 5 minutes, then you can just pick them off the tray, pop into a bowl, and they are ready for snacking!