Kale Chips with Bacon 61
Deep green-blue lacinato kale is oven-crisped with olive oil and covered in salty, bacon-y goodness.
Kale Chips with Bacon Prep Time: 10
mins
Ingredients 8 lacinato kale leaves 4 TB. extra-virgin olive oil 1 tsp. sea salt ⁄2 tsp. freshly ground black pepper
1
1 oz. (25g) uncured bacon, minced
Cook Time: 15
mins
Yield:
32 chips
1
Preheat the oven to 350°F (180°C). Remove and discard woody stems from lacinato kale leaves. Cut leaves in half lengthwise. (If kale has any residual water from rinsing, use a salad spinner or paper towel to dry before proceeding.)
2
Rub both sides of leaves with extra-virgin olive oil. Spread leaves evenly on a metal baking sheet. Sprinkle with sea salt and black pepper. Bake for 10 minutes.
3
While kale is baking, heat a small skillet over medium heat. When the skillet is hot, add minced bacon and cook, stirring frequently, for 3 to 5 minutes, or until a light golden brown. Remove from heat.
Nutrition per Serving Fat
84% 5%
Protein
11% 2.3:1
Net Carb Ratio
150 Fat 14g Protein 2g Total Carbohydrate 5g Dietary Fiber 1g Net Carbohydrate 4g Calories
4
Remove kale from the oven. Carefully pour bacon and residual bacon fat evenly over kale chips.
5
Return the baking sheet to the oven and finish cooking for 3 to 5 minutes, or until edges of kale are browned and crisp. Serve straight from the oven or allow to cool to room temperature.
Serving Size: 8
chips
If you have trouble finding lacinato kale, feel free to use curly green or beautiful Red Russian varieties instead.
