When you think of caramelized, you probably think drenched in oil, well not in this case. I’ve created delicious caramelized onions with a bit of water simply cooked in the microwave for a silky, sweet taste that reminds me of caramelized onions…just without the extra oil.
I was thinking of how I could jazz up these lil’ kale chips as I was walking through the farmer’s market and I stumbled upon a few blood oranges. How perfect, I thought.
Along with some fresh n’ sweet grapes.
The combination of freshly juiced blood oranges, fresh ruby red grapes and sweet vidalia caramelized onions made me smile just whipping up this recipe.
A side dish that can be served with any protein from tofu to fish.
O the thought.
Go ahead, dig in.
Blood Orange Kale Chips with Caramelized Cherry Onions
Gluten-Free and Vegan
- 1 large vidalia onion, sliced into thin rings
- 1 cup water
- 1/4 cup fresh red grapes
- 1 medium blood orange
- 2 tsp. balsamic vinegar
- 1 tsp. agave nectar
- 2 Tbsp. olive oil
- Sea salt and pepper, to taste
- Pinch of paprika
- 4 cups fresh kale, roughly chopped
- Preheat oven to 300 degrees F. Line 2 large baking sheets with parchment paper.
- Place onion in a medium sized bowl and fill with water. Place into the microwave for 10 minutes.
- In a separate bowl, combine juice from the blood orange, balsamic vinegar, agave nectar, olive oil, sea salt, pepper and paprika; whisk to combine.
- Place kale, orange juice mixture and onions into a large bowl; using hands, gently toss to coat. Add in fresh grapes.
- Arrange kale and mixture in a single layer onto prepared baking sheets. Bake until crispy, approximately 25-30 minutes.
These kale chips will stay crispy for 1 week when stored in a sealed container.
This recipe was inspired by the deliciously fresh n’ fabulous cookbook, which I just devoured Vegan Family Meals: Real Food For Everyone by Ann Gentry.
How do you make kale chips?
Be sure to check out my tasty recipe on Minimunchers today.