Chef Miles McMath, St. Jude Children's Research Hospital
Apple-Kale Fruit Leather
1 25-ounce jar of applesauce
4 ounces fresh kale — blanched, chilled, and pureed (can substitute with spinach)
Preheat oven to 170 degrees fahrenheit. Line an 11x17" jelly-roll pan or lipped cookie sheet with greased parchment paper or a silicone baking mat.
Combine the applesauce and kale puree. Spread the mixture until it's about 1/4" thick. Pick up the pan and tilt back and forth until it's evenly distributed.
Bake in the oven for 5-8 hours. Rotate the pan halfway during the baking time to ensure even drying. It's ready when it's smooth and non-tacky. Let it cool, then cut in strips with scissors or a pizza cutter. Stack or roll them and store in an airtight container or a Ziploc storage bag.