Kale Tortilla Chips with Cherry Salsa

Kale Tortilla Chips with Cherry Salsa

From Bailley McConnell, Lauren MacDonald and Sara Peltier
Course Side Dish, Snack
Cuisine American
Keyword cherry, kale

Ingredients

Kale Chips

  • 1 bunch Kale
  • ½ tsp Olive oil
  • 3 tbsp Flour
  • Salt and Pepper
  • Pam cooking spray

Cherry Salsa

  • ½ cup Dried cherries
  • 2 tbsp Balsamic vinegar
  • 1 Red onion
  • 1 cup Fresh cilantro
  • 1 Lime
  • tsp Chili powder
  • tsp Garlic powder
  • tsp Cumin

Instructions

Kale Chips

  • Preheat oven to 320°F.
  • Remove kale from the thick stem; wash thoroughly and remove excess water. 
  • Place in food processor until finely chopped.
  • Add olive oil, salt, and pepper; combine further in food processor.
  • Place chopped kale in bowl and combine with flour.
  • Place kale mixture on sprayed parchment paper. 
  • Cover with sprayed wax paper. 
  • Roll until thin.
  • Salt and pepper to taste.
  • Place on cookie sheet and cook for 15 minutes;
  • remove from oven and cut into triangle shapes;
  • return to oven.
  • Continue to bake until crispy (reduce heat if needed).

Cherry Salsa

  • Place cherries and vinegar in a microwave safe bowl
  • Microwave on high for 1 – 1 1/2 minutes.
  • Peel red onion; cut in half.
  • Clean cilantro and remove excess water.
  • Place cherries, onion, cilantro, juice from half of the lime and spices in food processor
  • Combine until desired consistency
  • Refrigerate until ready to serve.