Crispy Kale Flatbread with Chili Peppers

Crispy Kale Flatbread with Chili Peppers


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Buttery flatbread with a flakey pastry crust topped with crispy, salty, spicy kale chips – in just 20 minutes!

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 1 sheet of puff pastry dough (8 oz. package)
  • 1 cup of mozzarella cheese, torn
  • 1 cup of Gruyere cheese, shredded
  • 4 cups of kale, chopped
  • ¼ cup of chili pepper, thinly sliced
  • 2 tablespoons of chili flakes
  • 2 tablespoons of olive oil
  • 1 tablespoon of butter
  • salt and pepper

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Preheat oven to 400 degrees Fahrenheit.
In a bowl, toss kale, chili pepper, olive oil and salt and pepper together until thoroughly coated. Set aside.
Unroll the pastry dough onto a greased sheet pan. Leaving a little over an inch on the edges for the crust, evenly distribute the chili flakes, mozzarella and Gruyere. Top with the tossed kale and chili pepper and bake for 10 minutes, or until the crust is puffy and golden brown. Cut into slices and serve!

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