• 1 tablespoon pure maple syrup
• 1/4 teaspoon ground cinnamon
• 1 tablespoon virgin coconut oil
• 2 cups WP Rawl Farms® Kale 
• 1 tablespoon fruit juice sweetened dried cranberries
• 1 tablespoon unsweetened shredded coconut

Preheat the oven to 350 F. In a medium bowl whisk maple syrup and cinnamon into coconut oil. Toss with kale to coat thoroughly. Spray a baking sheet with olive oil cooking spray. Transfer greens to baking sheets, leaving room between each piece, and bake for 6 minutes. Use a spatula to transfer crisps to a bowl. Garnish with cranberries and coconut and enjoy!

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.