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