Chocolate kale chips

Suitable from 24 months.
Dairy & Gluten free.
Keeps 3 to 4 days in an airtight container.


  • 5 large Cavolo Nero kale leaves, stalks removed.
  • 1 ripe banana
  • ½ tablespoon of cocoa powder or raw cacao powder


  • Tear each kale leaf into 4
  • Place the kale leaves into a large bowl
  • In a separate bowl mash the banana, mix in the cocoa powder
  • pour the banana mix over the kale, massage into the leaves so that they are coated
  • Place them on a baking tray lined with parchment and bake in a low oven until they are crispy.
  • Alternatively, dehydrate them on a texflex sheet, on the medium setting for approx. 4 hours.
  • Serve with some coconut yogurt for dipping