For the first time we invite you to try it at home: Chef Blaine shared a requested recipe with Bon Appetit, so you can recreate one of our most talked-about dishes ever, the kale chips.
Ingredients
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
Ingredient Info
Tuscan kale, also called black kale, dinosaur kale, Lacinato kale, or cavolo nero, is available at farmers’ markets and some supermarkets.
Preparation
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.
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.
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.
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.
Read More http://www.bonappetit.com/recipes/2013/05/kale-chips-with-rye-breadcrumbs