Cranberry Orange Kale Chips

Give your kale chip a new coat of colour this holiday season with this vermillion cranberry orange! It tastes as bold as it looks; the initial burst of tangy sweet flavour is contrasted and reined in by the bitter end notes of the brassica.

I recall back four years ago in 2014, my contribution to the Christmas table was a cranberry orange kale salad that received fantastic feedback. This kale chip has all the same flavours of the salad, but better – because it is a concentrated version of it!

This recipe uses desiccated coconut as the base instead of cashews (which is usually the case in kale chips) so it is nut-free. Since it is dried, it can be nicely packaged and makes delightful healthy gifts or stocking-stuffers for your loved ones.

Cranberry Orange Kale Chips

2018-11-28 21:22:05

Give your kale chip a new coat of colour this holiday season with this delightfully sweet and tart cranberry orange! It can be packaged and makes healthy gifts or stocking-stuffers for your loved ones. Ho ho ho!

Prep Time

20 min

Cook Time

24 min

Prep Time

20 min

Cook Time

24 min

Ingredients

1. 3 bundles kale
2. 227 g (8 oz) fresh cranberries, pureed (see Notes)
3. 180 g (2 cups) desiccated coconut
4. 90 g (3/8 cup) orange juice
5. 80 g (1 no) apple or ripe pear, chopped
6. 1/2 tbsp orange zest
7. Pinch Himalayan salt
8. 10 g (2 tsp) coconut nectar (optional)
9. As needed filtered water

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Instructions

1. Trim and discard the large tough stems from the kale. Tear the leaves into large pieces, wash and spin dry, then place them in a large mixing bowl.
2. Combine the remaining ingredients in a blender and blend on high speed until smooth. Pour the mixture over the kale and mix by hand, thoroughly massaging into the kale until well-coated in all nooks and crannies.
3. Arrange the coated kale leaves in a single layer on Paraflexx sheets. Dehydrate at 46°C (105°F) for 24 hours or until fully dried and crispy. Store kale chips in airtight containers to retain crispness.

Notes

1. To make fresh cranberry puree, place 12 oz (1 packet) cranberries in a saucepan with 180 g (3/4 cup) water and cook over low heat for about 5 minutes or until cranberries are soft. Transfer the mixture to a blender and blend until smooth. Press the puree through a sieve for a fine texture.

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By Sabrina Chu

Straits Road Kitchen http://straitsroadkitchen.com/