Archive for January 29th, 2018

In an effort to eat healthier, I developed this recipe for a snack that is flavourful, crunchy and delivers a bit of protein and vitamins! The almond flour helps with the crunch as does the coconut flour, the dehydrated onion and garlic give the flavour this healthy snack delivers.

Kale Chips

A KitchenInspirations Original Recipe

Serves 2 to 4

To print recipe, please click here.


  • 120 g kale, washed, dried and cut into medium-sized pieces
  • 30 g almond flour
  • 20 g coconut flour
  • 10 g dehydrated onion
  • 5 g dehydrated garlic
  • 30 mL olive oil
  • salt to taste


  1. Pre-heat the oven to 93° C (200°F )(I used my convection (fan) setting).
  2. In a dedicated spice/coffee mill, grind the almond flour, coconut flour, onion and garlic until a fine powder. Set aside.
  3. Wash kale and dry as well as possible. Remove thick ribs. Cut into bite-sized pieces keeping in mind that they will shrink to about half their raw size.
  4. Drizzle olive oil over kale and toss to coat evenly. I gave them a quick, light massage to evenly coat each leaf.
  5. Spread kale on a cookie sheet so they are on one layer and not overlapping. Sprinkle lightly with about 7 g of almond flour mixture (I found it easier to sprinkle through a fine sieve).
  6. Bake for 15-20 minutes tossing occasionally until crisp. Sprinkle with salt.
  7. Serve immediately.


  • Spice up the finished kale chips with a little cayenne pepper.
  • Instead of olive oil, use chili oil to coat raw chips.
  • Spread the oil-coated chips evenly on a cookie sheet to dry quickly and evenly.
  • A medium to larger cut leaf will dehydrate to a bite-sized chip.
  • Store the leftover coconut flour mix in an air-tight container for future kale chips.

Nutritional facts for kale chips

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