Kale Nacho Cupcakes
Kale Nacho Cupcakes

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This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: less than 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 193
  • 485mg Sodium
  • 25g Carbs
  • 5g Fiber
  • 8g Fat
  • 2g Saturated Fat
  • 9g Protein
  • 141mg Calcium
  • 2mg Iron


  • 10 mini whole-wheat pitas
  • 2 to 3 tablespoons olive oil
  • 2 bunches (6 cups) kale, stems removed, torn into bite-size pieces
  • 1 cup chopped red bell pepper
  • 5 tablespoons crumbled feta
  • 1/2 teaspoon sea salt



1. Preheat oven to 400 degrees and line a baking sheet with foil or line a cupcake tin with paper lines. Cut pitas into fourths to make triangle-shaped chips. Place on baking sheet and brush lightly with olive oil. Bake for 3 to 5 minutes until lightly browned.
2. Wash kale and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add kale and pepper cook about 5 minutes until kale is just wilted and pepper is tender. Remove from stove.
3. Assemble nachos by placing 3 pita chips into each cupcake. Top with kale, red pepper, and feta. Add 1 pinch sea salt to each. Bake for about 5 minutes until kale just starts to crisp. (Note: Feta will not melt.) Remove from oven and enjoy immediately.

Recipe provided by KellyGoLightly.com 

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