These unique chips are a real treat! Drizzled
with pesto and then baked to bring out delicious new flavors
and exciting textures, this recipe is a great way to introduce
this popular and abundant vegetable.
Pesto
Kale Chips
- 1 bunch (about 6 ounces)
kale, leaves removed from stems and torn into bite-size pieces,
stems discarded (about 6 cups total)
- 1 tablespoon BUITONI Refrigerated
All Natural Pesto with Basil
- 1 tablespoon extra virgin
olive oil
- Fine sea salt
- Preheat oven to 350°F
(175°C). Line large baking sheet with parchment paper, if
desired. Wash and thoroughly dry kale pieces with a salad spinner.
Pat dry with a towel if needed. Scatter kale on prepared baking
sheet.
- Combine pesto and oil
in small bowl; drizzle over kale. Using tongs or fingers, toss
gently to coat. Spread kale in single layer.
- Bake for 15 to 18 minutes
or until kale is crisp. Sprinkle with salt; serve.
Makes 4 cups.
Nutritional Information
Not Provided.
Recipe and photograph are
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