Kale Chips With Rye Breadcrumbs
Crispy kale chips topped with a creamy and flavorful cream cheese mixture and toasted breadcrumbs create a delicious snack or appetizer. The combination of the crispy kale, tangy cream cheese, and crunchy breadcrumbs offers a burst of contrasting textures and rich flavors in every bite. This recipe is easy to prepare and can be enjoyed as a treat for yourself or served to guests at any gathering.
— Constant Cookbook
Ingredients
- 1 small bunch Tuscan kale, center ribs and stems removed
- 2 vegetable oil
- Kosher salt
- 1 slice rye bread
- 2 unsalted butter
- 1 cream cheese
- Freshly ground black pepper
Instructions
- Preheat oven to 350°. Brush both sides of kale leaves with oil and season with salt. Place on 2 baking sheets, in a single layer. Bake until crisp but not brown, 8â10 minutes.
- Meanwhile, pulse bread in a food processor until coarse crumbs form. Melt butter in a medium skillet over medium heat. Add breadcrumbs and cook, stirring often, until golden brown, about 5 minutes. Transfer to a plate.
- Whisk cream cheese with 1 Tbsp. water in a medium bowl until smooth; season with salt and pepper. Dot kale chips with cream cheese mixture and sprinkle with toasted breadcrumbs.
- DO AHEAD: Breadcrumbs and cream cheese mixture can be made 1 day ahead. Store breadcrumbs airtight at room temperature. Cover and chill cream cheese mixture.
Yield
4 servings
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