Did you know that ages ago, the Ancient Egyptians lined the tombs of their pharaohs with intricate gold and silver carvings of garlands of kale leaves to wish them eternal health? So clearly, kale has upheld its superfood status since ancient times and is still considered one of the healthiest vegetables on the planet. Kale has been dubbed a superfood for its potent cancer-fighting properties. Kale is high in beta carotene, iron, vitamins K and C, carotenoids and calcium. Not only is kale a nutrient-dense, low-calorie food, kale is in peak season during the dead of winter when many quality green vegetables seem impossible to find. Kale is also easy to grow at home.
This recipe is from the newest member of my cookbook collection….The Book of Kale: The Easy-To-Grow Superfood by Sharon Hanna. This book features an impressive variety of ways that kale can be used in cooking and baking, but this recipe caught my attention because I had never thought about putting kale in a cracker type of food. These crisps go perfectly with any kind of spreadable cheese and also, any nut butter, such as peanut, cashew or almond. These crisps may look fancy, but don’t be fooled, they’re so easy to make!
Kale & Cranberry Crisps
Source: The Book of Kale: The Easy-To-Grow Superfood By Sharon Hanna
- 1 medium bunch Tuscan Kale
- 1 tsp peanut or coconut oil
- 1/4 cup buttermilk
- 2 tbsp molasses
- 1/4 cup pecans
- 1/4 cup sunflower seeds or pumpkin seeds
- 1/4 cup flax seeds
- 1/4 cup sesame seeds
- 1/4 cup poppy seeds
- 1/4 cup dried sweetened cranberries
- 1 small sprig rosemary, finely chopped
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tbsp brown sugar
- 1/2 cup whole wheat flour
- Preheat oven to 425 F and line a large baking sheet with parchment paper.
- Wash kale and toss leaves in oil and lay out in a single layer on the baking sheet. Bake for 8-10 minutes until crisp but still bright green. Set aside to cool and turn oven down to 250 F.
- In a small saucepan, combine buttermilk and molasses. Whisk over low heat until well mixed and set aside to cool.
- Break off the crispy kale leaves from the middle stem and place in food processor along with the dry ingredients and pulse a few times until pecans and larger nuts are finely chopped but still distinct. In two batches, combine wet ingredients into dry and pulse briefly, just until a dough forms.
- Transfer dough to a large parchment-lined baking sheet, then top with a second sheet of parchment. With a rolling pin, roll out dough to a thickness of about 1/8 inch.
- Bake for 30 minutes, then remove the top layer of parchment and turn off heat, leaving crisps in the oven until the oven cools. When crisps are out of the oven, cut or break the crisps into pieces and store in an airtight container until needed.
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