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Stunning plated serving of Roasted Red Pepper Spread & Baked Kale Chips, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Roasted Red Pepper Spread & Baked Kale Chips

This elegant appetizer pairs a pulsed, rich cheddar and roasted red pepper cream cheese spread with delicate, shatteringly crisp oven-baked kale chips for a flawless textural contrast.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Appetizer
Ingredients Method

Ingredients
  

The Roasted Red Pepper Spread
  • 1 (3-ounce) package reduced-fat cream cheese
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons chopped roasted red pepper, from a jar, drained
  • 2 tablespoons chopped fresh parsley
  • 4 ounces sharp cheddar cheese, grated (about 1 cup)
  • Kosher salt and coarse black pepper, to taste
The Baked Kale Chips
  • 1 pound fresh kale
  • 1 tablespoon extra virgin olive oil
  • Coarse sea salt and freshly ground black pepper
  • Red pepper flakes, optional, for heat

Method
 

The Spread
  1. Place the softened cream cheese, mayonnaise, chopped roasted red pepper, fresh parsley, and grated cheddar cheese into the bowl of a food processor.
  2. Pulse the machine repeatedly until the ingredients are completely integrated into a thick, cohesive, beautifully speckled spread.
  3. Season the spread aggressively with kosher salt and coarse black pepper to taste. Transfer to a small crystal or ceramic serving bowl and set aside.
The Kale Dehydration Prep
  1. Line a cookie sheet with a Silpat liner or parchment paper.
  2. Prepare the kale for baking by using a sharp knife to remove the leaves from the thick stems; tear the leaves into bite-sized pieces.
  3. Wash and pat dry the kale.
The Bake
  1. Drizzle with the olive oil and sprinkle generously with the salt and pepper. Add a few sprinkles of red pepper flakes.
  2. Bake until the edges brown but are not burnt, between 12 to 18 minutes.