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.
Ingredients:
- 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
Directions:
- Pre-heat the oven to 93° C (200°F )(I used my convection (fan) setting).
- In a dedicated spice/coffee mill, grind the almond flour, coconut flour, onion and garlic until a fine powder. Set aside.
- 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.
- Drizzle olive oil over kale and toss to coat evenly. I gave them a quick, light massage to evenly coat each leaf.
- 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).
- Bake for 15-20 minutes tossing occasionally until crisp. Sprinkle with salt.
- Serve immediately.
Notes:
- 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
Yum! First of all, I love kale chips. Secondly, though, I really like the flavors you’ve given these! I imagine the almond flour gives them a great texture. Thanks for the recipe!
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Eva, this is exactly what I need for my weekend evenings: healthy snacks on my weekly wine evenings… I must say kale has somehow put me off because I see too much of it on internet, but somehow your post has the opposite effect: I want to give one more chance to kale!
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What a fun twist on traditional kale chips. I’m intrigued by the crunch factor that the flours bring and will have to give it a try sometime. I like how you’ve seasoned with garlic and onion powder too (so good!) I’m in a nutritional yeast phase these days – tastes a lot better than it sounds lol – lots of umami flavor and sodium free which is good for me as I tend to over-salt ;-).
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I haven’t made kale chips in ages. Love what you’ve done with them — you’ve added a lot of extra flavor. Loads of cayenne for me! 🙂
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Oooh, I know I’d love these. But I need to figure out how not to eat the whole batch as I do with popcorn 🙂
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Though I’ve never made kale chips I’ll admit to a small addiction to them. My local market sells freshly made kale chips in the deli section and I can’t seem to pass them by. From reading the recipe I can tell this version might even be better. The market serves them rather plainly. GREG
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Love the idea of the added protein with the flour mix. We make your original kale chips all the time and several dinner guests have asked for the recipe and now have them regularly too!
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Thanks for the feedback Michela, I am so glad you liked the original version. Kale is on sale at No Frills, time to stock up!
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Simple and delicious! I used to make them using my dehydrator..with just a small amount of crisp treats and lots of cleaning involved. I need to try it with oven….
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The dehydrators are pretty good for some things but these kale chips crisp up so quickly it’s so much easier in the oven.
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