Kale Chips with Mascarpone–Truffle Spread
Who says kale must always be a health food? This recipe pairs the green with a luxurious and creamy spread. For variation, add fresh herbs, honey, or Gorgonzola to the cheese mixture. Lacinato kale will result in sturdier chips.
4 to 6 servings
- Truffle Cheese Spread:
- 1/2 cup cream cheese, softened to room temperature
- 1/4 cup ricotta
- 2 tablespoons mascarpone
- 3/4 teaspoon black or white truffle oil
- 1/8 teaspoon ground pepper
- 1/8 teaspoon salt
- Kale Chips:
- 1 bunch kale, washed, dried, stems removed, and torn into large pieces
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon sesame seeds
- Flaky sea salt or fleur de sel to taste
Make the truffle cheese spread: in a medium bowl, blend together the cream cheese, ricotta, mascarpone, truffle oil, pepper, and salt. Set aside.
Preheat the oven to 350ºF.
Make the kale chips: line 3 baking sheets with parchment paper. Lay the kale leaves on the baking sheets, making sure they’re flat and not folded over. Drizzle with olive oil. Sprinkle with sesame seeds and sea salt.
Working in batches, bake the kale until crispy and its edges are brown but not burnt, 10 to 15 minutes, rotating the pans halfway through the baking time. Remove from the oven and let cool for 15 minutes.
To serve, spoon small spoonfuls of cheese spread onto half of the kale chips. Top with the rest of the chips to make sandwiches. The kale chips are best the day they’re made and will get soggy if stored, so serve immediately.