Toasted Kale & Coconut Chips

Kale chips - who'da thunk? 

Put kale in the oven for 20 minutes or so and voila! It crisps up like nothing you've ever tasted before.

Now, add a bit of coconut and Asian flavors. You seriously can't find any better snack for a lazy afternoon. Or any afternoon for that matter. 

This recipe is ever so slightly adapted from Ms. Joy the Baker. She suggested that you turn this into dinner. Add faro, and call it a meal. She even suggested that it could feed a man. 

Perhaps she knows different men than I do. At the mere suggestion, I could sense a revolt starting. Mr. S was definitely not going to be having a bowl of greens, coconut, and some weird grain for dinner.

For a healthy snack though? He was totally game. (Don't worry, there's bacon on the board for dinner.)

Start off with the curliest kale you can find. The one with all the fluff at the ends. Cut out the ribs and tear it into bite sized pieces. 

Get your flavoring agents out:

Into a bowl they go! Drizzle in your olive oil and whisk it like you mean it.

Toss the kale and coconut together on a large baking sheet. Parchment lined is helpful. 

Pour the oil mixture over it all and work in with your hands. Make sure all the leaves look shiny!

Into the oven they go, for 18-20 minutes. When you're 5 minutes from done, take them out and toss them so they all crisp up. 

Yum!! Into the bowl they go. Not that they stay there long!

Toasted Kale & Coconut Chips

Barely adapted from Joy the Baker

5 c. kale, with ribs removed, torn into bite sized pieces

1 c. unsweetened, large flake coconut

2 tbsp soy sauce, low sodium kind if you can find it

3/4 tsp sriracha

3/4 tsp sesame oil

1/4 c. olive oil

Preheat your oven to 350 degrees. Line a large baking sheet with parchment paper. Mix kale and coconut on the baking sheet. In a small bowl (or jar), whisk (or shake) together the soy sauce, sriracha, sesame oil, and olive oil. Pour the oil mix over the kale and coconut. Toss to coat, until every piece of kale looks shiny.

Put in the oven for 15 minutes, remove from the oven and toss. Return to the oven for another 3-5 minutes, until all the kale is nicely crispy.