castello-fullfavorites iconBasket Copyicon-checkmarkicon-facebookicon-globeInstagramicon-pinteresticon-youtubeservings icon mediumTime icon big
Kale chips with ham, Extra Creamy Brie and cress

Kale chips with ham, Extra Creamy Brie and cress

No cooking, just flavours - our recipe for Kale chips with ham, soft white cheese and cress shows just how versatile the different leaves of your garden can be. Crispy kale, peppery cress and lemony wood sorrel are the perfect companions for the textures of the Creamy White and flavours of the cured, salty ham.

20 min 4 servings
Salty Sweet Cream


  • 12 leaves of black kale (can be replaced with green or savoy kale)
  • 1⅗ tbsp olive oil
  • 6 slices of parma ham
  • Castello® Extra Creamy Brie
  • small tray of cress
  • wood sorrel
  • salt
  • pepper


Rinse the kale. If you want them fancy you can plug the kale out in circles. Toss the kale with oil, salt and pepper. Put it on baking sheet and bake for about 10 minutes at 356 Fahrenheit (180 degrees Celsius). The kale chips can easily be made in advance as longs as its kept in airtight after its cooled.

Add a half piece of parma ham, a little piece of Extra Creamy Brie, some cress and a well amount of wood sorrel onto the kale ships. Sprinkle with salt and pepper just before serving.