Pesto Kale 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.
- 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 (7 oz.)
Or BUITONI Refrigerated All Natural Pesto with Basil (11 oz.)
- 1 tablespoon extra virgin olive oil
- Fine sea salt
PREHEAT oven to 350° F. 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.