Maple Bacon Kale Chips
Kale chips never tasted as naughty (or nice) as these maple bacon crisps that are at once salty, savory, and sweet.
Recipe:
Notes
Adjust the salt to taste, as it will depend largely on the saltiness of your bacon drippings, which will vary from brand to brand. I used Niman Ranch’s Apple wood-Smoked Uncured Bacon.
Ingredients:
2 pieces thick-cut bacon
1 bunch kale, rinsed
2 tablespoons maple sugar
1 teaspoon kosher salt
Directions:
1. Preheat the oven to 350ºF. Line a half-sheet pan with a cooling rack.
2. Lay the bacon out on the cooling rack, and cook in the oven for 15-20 minutes, or until the fat has rendered out and the bacon is cooked to desired crispness.
3. Meanwhile, remove the kale stems, cut or tear the leaves into bite-size pieces, and thoroughly rinse the leaves to remove any lingering dirt. Dry the pieces of kale in a salad spinner or on a dish towel (it’s important that the leaves are dry before the next step).
4. Remove the cooling rack and bacon to a paper-towel lined plate and reserve for another use (or eat it). Allow the bacon drippings to cool to the touch, about 5 minutes.
5. Toss the kale in the bacon drippings, massaging it onto all surfaces. Sprinkle the kale with the maple sugar and salt, tossing to coat evenly.
6. Line two half-sheet pans with parchment paper and spread the pieces into a single even layer. Bake for 8-12 minutes, or until the chips have shrunken slightly and are crisp and darker in color but not yet brown.
Yield: Serves 2-4.
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