Ingredients
4 Servings
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
Preparation
-
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.
