Thai Chili Coconut Kale Chips

When I was in middle school, my Mother would take me to a little hole in the wall thai restaurant that we both loved.  Although their spring rolls were amazing, what we loved the most were the dishes with lots of veggies simmered in coconut milk.  The broth tasted amazing, silky sweet essence of coconut with the afterburn of thai chili. I always ordered my dishes hot, and she ordered mild.  I have not lost my taste for heat as an adult.  I haven't been back to that restaurant in probably 10 years, but i still remember that wonderful flavored broth.  I was thinking last weekend, what if I made kale chips with those beautiful flavors?

I honestly was unsure of what those flavors would taste like on kale, but I thought if it was half as good as the coconut broth I enjoyed back then it would be amazing!  I made a mixture of coconut butter, shredded coconut, thai chilies and sea salt, simple (and I am sure way less ingredients than the broth) but so delicious!  I could not stop tasting it.  Once I had it on the chips I was so excited to see how they would turn out!  My kitchen smelled amazing the next morning with the scent of coconut.  The chips tasted even better than they smelled...crunchy, sweet coconut, a little salty and a kick of chili at the end.  They did not last long as they were super addictive.  Seriously guys, try these out!


Thai Chili Coconut Kale Chips
makes about 10 cups

1/2 cup raw coconut butter or raw sunflower seed butter
1 cup finely shredded coconut
2 thai chilies or habaneros if you like a kick
1 tsp sea salt or to taste
filtered water

2 bunches kale
 1/2 cup finely shredded coconut
red pepper flakes

In a food processor, combine  coconut butter, coconut, chilies, and sea salt with about 1/4 cup of filtered water. Turn the processor on and process until smooth, a little more water at a time to create a smooth paste about the consistency of thinner cake batter. Place the kale in a large bowl, and pour the mixture over. Massage the mixture into the kale with your hands until it is all coated, then place on 2 lined dehydrator sheets. Sprinkle with coconut and red pepper flakes. Dehydrate at 115F until dry overnight (about 8-10 hours). Enjoy!

Print Friendly, PDF & Email
(Visited 33 times, 1 visits today)
About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. February 18, 2013 at 14:37

    Oh my goodness - you are amazing, this sounds like pure heaven on a kale chip!

    • February 19, 2013 at 04:26

      Thank you :)! They really are! So addictive...

  2. Anonymous
    February 19, 2013 at 21:29

    Is it possible to do this in an oven, at what settings? I don't have a dehydrator.

    • February 19, 2013 at 23:59

      Yes, just Heat oven to its lowest temp, and bake for 4 hours, then flip and bake for another 2 or until completely dried.

    • Anonymous
      February 20, 2013 at 00:24

      Awesome! Thank You :D

  3. Anonymous
    February 27, 2013 at 00:07

    I bake mine in a 200 degree oven on wax paper for aprox 4 hours...just keep an eye on them b/c oven temps vary. I have never flipped mine and they come out great!

  4. April 11, 2013 at 22:45

    Do you use fresh coconut or dried coconut?

    • April 12, 2013 at 02:33


Leave a Comment

Follow by Email