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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
  • ⅛ tsp Chili powder
  • ⅛ tsp Garlic powder
  • ⅛ 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.