Take while raw and shave them with a knife.
Coat in coconut oil, olive oil, sea salt and some balsamic vinegar.
Sprinkle hot chili flakes on top and put in the oven at 350 spread out over a large cookie sheet.
Cook until crispy and brown.
Cool and enjoy this fabulous treat!
You can also cut in half, steam, and toss with dijon mustard and caraway seeds for a great side dish.