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Recipes

Kale Chips with Rye Breadcrumbs

By The Willows Inn on Lummi Island WAPhotography by Matt Duckor

4.0

(3)

Image may contain Plant Dish Food Meal Vegetable Cabbage Kale and Leaf

Recipe information

  • Yield

    4 Servings

Ingredients

1

small bunch Tuscan kale, center ribs and stems removed

2

tablespoons vegetable oil

Kosher salt

1

slice rye bread

2

tablespoons unsalted butter

1

ounce cream cheese

Freshly ground black pepper

Need to make a substitution?

Preparation

  1. Step 1

    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, 8–10 minutes.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

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