Kale Chips with Rye Breadcrumbs

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

Steps

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.
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.
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.
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.