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Kale & Cranberry Crisps Recipe

Kale & Cranberry Crisps Recipe - House & Home

Kale and cranberries come together beautifully in this rustic cracker. If you don't have a food processor, never fear — just chop the ingredients, then combine by hand. The parchment paper, however, is essential.


1 medium bunch (4 cups) 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 hulled 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 tsp salt
1 tsp baking soda
2 tbsp brown sugar
1/2 cup flour


Step 1: Preheat oven to 425°F and line a large baking sheet with parchment.

Step 2: Toss kale 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.

Step 3: In a small saucepan, combine buttermilk and molasses. Whisk over low heat until well mixed and set aside to cool.

Step 4: Combine dry ingredients and crispy kale in food processor 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.

Step 5: Transfer dough to a large parchment-lined baking sheet, then top with a second sheet of parchment (feel free to reuse the parchment from the first step). With a rolling pin, roll out dough to a thickness of about 1/8".

Step 6: Bake for 30 minutes, then remove the top layer of parchment and turn off 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 until needed. These are especially delicious as part of a cheese course.

Makes about two dozen 2" crisps

See more recipes from Sharon Hanna.

Reprinted with permission from Sharon Hanna's The Book of Kale (2012 Harbour Publishing).


Sharon Hanna


Christina Symons

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