Kale and Cranberry Crisps
Crisping the Kale:
4 cups Tuscan kale (packed) (a medium bunch)
1 tsp. coconut oil
Parchment paper (essential)
Preheat the oven to 425°F / 218°C and line a large baking sheet with parchment paper. Toss kale leaves in oil and lay out in a single layer on the baking sheet. Bake for six minutes until crisp but still bright green. Set aside to cool and turn oven down to 250°F / 120°C. (Keep parchment for the rolling step).
1/4 cup (60 ml) buttermilk
2 T (30 ml) molasses
In a small saucepan, combine buttermilk and molasses. Whisk over low heat until well mixed and set aside to cool.
1/4 each of:
Sunflower seeds or hulled pumpkin seeds
Chia seeds or flax seeds
Dried sweetened cranberries (or dried currants)
1 small sprig rosemary, finely chopped (1 T)
1 tsp. fine sea salt
1 tsp. baking soda
2 T coconut sugar
1/2 oat flour or gluten-free flour of choice
Combine dry ingredients and crispy kale in food processor and pulse a few times until pecans are finely chopped but still distinct. Add wet ingredients, half at a time and pulse briefly, just until a dough forms.
Transfer dough to a Silpat sheet on the counter. (Silpat should fit on a standard size baking sheet). Top with a sheet of parchment (feel free to reuse the parchment from the kale crisping). With a rolling pin, roll out dough to a thickness of 1/8 inch. Once the entire Silpat is covered, cover with parchment and bake for 30 minutes. When done, remove parchment and turn off the heat, leaving crisps in the oven for 8 hours. When the time is up, cut or break the crisps into pieces and store in an airtight tin or bag. Especially delicious as part of a cheese course or with hummus.
A Susan Nickum favorite from the Book of Kale