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Pesto Kale Chips

Ingredients

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

  

Directions

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.

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Pesto Kale Chips

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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.
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Pesto Kale Chips

Ingredients:

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

Directions:

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.

Estimated Times:

Prep Time: 10 minutes
Cooking Time: 15 minutes
Cooling Time: 0 minutes

Servings: 4

In this recipe:


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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe: 4 cups

    *Percent Daily Values are based on a 2,000 calorie diet.

    In this recipe:


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