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Pesto Kale Chips

Pesto Kale Chips

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


  1. Heat oven to 350 degrees F. Line a large baking sheet with parchment paper, if desired.
  2. Wash and thoroughly dry kale pieces with a salad spinner. Pat dry with a towel if needed. Scatter kale on prepared baking sheet.
  3. Combine pesto and oil in small bowl; drizzle over kale. Using tongs or fingers, toss gently to coat. Spread kale in single layer.
  4. Bake for 15 to 18 minutes or until kale is crisp.
  5. Sprinkle with salt; serve.

prep 25 min. | Yield: 4 cups

Recipe and photo credit: Nestlé and

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