Bacon Cheddar Kale Chips
Arlene Mobley - Flour On My Face
These Bacon Cheddar Kale Chips are crispy and cheesy with just right amount of bacon and a little touch of heat from the red pepper flakes.
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine American
Servings 4 servings
Calories 369 kcal
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Preheat oven to 300 degrees.
Mix the cheese, crackers and bacon in a small bowl and set aside.
Line a large baking sheet with parchment paper.
Remove the thick stem from the kale and break into pieces.
Place the kale on the cookie sheet in a single layer.
Drizzle the olive oil over the kale and using your hands rub the oil on all sides of the kale leaves.
Sprinkle with sea salt, pepper, and crushed red pepper.
Bake the kale for 8 minutes.
Flip each piece of kale over and bake another 8 minutes.
Carefully remove the tray from the oven and sprinkle each piece of kale with the cheese, bacon and cracker mixture.
Return the tray to the oven and bake an addition 3-5 minutes or until the cheese is melted.
Remove the tray from the oven and serve immediately.
Calories: 369kcal | Carbohydrates: 8g | Protein: 15g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1122mg | Potassium: 292mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3622IU | Vitamin C: 39mg | Calcium: 258mg | Iron: 1mg
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