Kale Chips with Bacon

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 Cook Time: 15 mins Yield: 32 chips

Serving Size: 8 chips

Ingredients

8 lacinato kale leaves

4 TB. extra-virgin olive oil 1 tsp. sea salt 1⁄2 tsp. freshly ground black pepper 1 oz. (25g) uncured bacon, minced

Nutrition per Serving

Fat 84% Protein 5% Net Carb 11% Ratio 2.3:1

Calories 150 Fat 14g Protein 2g Total Carbohydrate 5g Dietary Fiber 1g Net Carbohydrate 4g 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.)

2Rub 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.

3While 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.

4Remove kale from the oven. Carefully pour bacon and residual bacon fat evenly over kale chips.

5Return 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. If you have trouble finding lacinato kale, feel free to use curly green or beautiful Red Russian varieties instead.