TOASTED COCONUT AND KALE CHIPS

The combination of kale and coconut goes well together and creates an unusual flavor that surprisingly packs a huge health punch. Be careful, this is totally addictive!

INGREDIENTS

• 1 large bunch of kale, my favorite is cavero nero or dinosaur kale, also called black kale or lacinato kale, but regular green or regular curly kale is great too
• ½ oz unsweetened large flake coconut (I always find this in a health food store or in an organic package)
• 1½ tsp tamari or soy sauce
• 1½ tbsp vegetable oil
• Sea salt for sprinkling on the cooked kale

DIRECTIONS

1. Preheat the oven to 350°F or 325°F convection, adjust the racks to the upper third and lower third of the oven.
2. Cover 2 cookie sheets in tin foil.
3. Chop or tear the kale into bite size pieces. Don’t use the hard rib in the center of each leaf.
4. In a small bowl, mix together the tamari and vegetable oil.
5. In a large bowl toss the oil mixture with the kale pieces and coconut flakes.
6. Distribute the kale and coconut over the two prepared cookie sheets.
7. Place the two sheets of kale/coconut in the oven, cook for 10-15 minutes, check the kale after 10 minutes (if you do not have convection, swap the sheets halfway through the cooking time.) It should be crispy and shriveled a little. The coconut will be lightly browned.
8. As soon as you remove the sheets from the oven, sprinkle the kale and coconut with sea salt.

Serves 4

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