Deep green-blue lacinato kale is oven-crisped with olive oil and covered in salty, bacon-y goodness.
Ingredients
- 8 lacinato kale leaves
- 4 tbsp extra-virgin olive oil
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 oz (25 g) uncured bacon, minced
How to Make It
- 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.)
- 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.
- 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.
- Remove kale from the oven. Carefully pour bacon and residual bacon fat evenly over kale chips.
- 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.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 150 kcal Calories from Fat: 126 kcal |
|
% Daily Value*
|
| Total Fat 14 g 40% |
Trans Fat 0.0 g |
carbohydrates 5 g 4% |
Dietary Fiber 1 g 3% |
Protein 2 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |