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 ounces) Or BUITONI Refrigerated All Natural Pesto with
Basil (11 ounces)
1 tablespoon extra virgin olive oil
Fine sea salt
Heat oven to 350 degrees F. Line a large baking sheet with parchment paper,
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.