Sukuma Wiki Crisps with Coconut-Lime Dip
Crispy baked sukuma wiki (collard greens) chips served with a refreshing coconut-lime dip. A healthy and delicious Kenyan snack.
20m prep + 25m cook4 servings
PEANUT-free
150 cal|3g protein|12g carbs|10g fat|4g fiber
Ingredients
- 1 bunch Sukuma Wiki (Collard Greens), washed and dried
- 2 tablespoons Olive Oil
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 1 cup Unsweetened Coconut Yogurt
- 2 tablespoons Lime Juice
- 1 teaspoon Lime Zest
- 1 tablespoon Honey
Instructions
- 1Preheat oven to 300°F (150°C).
- 2Remove the thick stems from the sukuma wiki leaves and tear the leaves into bite-sized pieces.
- 3In a large bowl, toss the sukuma wiki with olive oil, salt, and pepper.
- 4Spread the leaves in a single layer on a baking sheet.
- 5Bake for 20-25 minutes, or until the leaves are crispy but not burnt. Check frequently to prevent burning.
- 6While the chips are baking, prepare the coconut-lime dip by whisking together coconut yogurt, lime juice, lime zest, and honey in a small bowl.
- 7Let the chips cool slightly before serving with the coconut-lime dip.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.