Prep time: 5 minutes
Cooking time:  10 minutes
Yields: 4 serves

Ingredients:

• 1 bunch of lacinato or curly Kale, stems removed
• 1 Tbsp Olive oil
• 1 tsp Red Pepper Flake for a bit of a kick or Garlic powder
• 1 tsp Cumin (optional)
• Himalayan Salt and Pepper to taste (NAS for MD/CHD sufferers)
• 1/3 cup Flaked Coconut

Directions:

1. Preheat oven to 225 degrees.
2. Cut kale leaves into chip size segments, and set aside in a large bowl.
3. Add flaked coconut, olive oil, spices, salt and pepper. Toss thoroughly to coat.
4. Working in batches, roast the kale one layer at a time on a baking tray for 10-15 minutes (or until crispy).

Notes:

• If you’re not big on spices, you can just minus the cumin and red pepper flakes in this – they taste so good. Break your (rinsed) kale into bite-size pieces, drizzle with olive oil, and toss with a pinch of Himalayan salt and pepper instead

Om nom nom! Crispy wisps of delicious leafy greens (crunch).