Baked Brown Sugar BLT with Kale Chips and Crudités
I made these delectable BLT’s with baked brown sugar bacon, small green and red striped garden tomatoes, and served them with homemade kale chips & crunchy delicious crudités on the side. This was so delicious! I look forward to home grown tomatoes all year long so I can have this sandwich. Yummmm.
This post is about cooking the bacon in the oven, with a little brown sugar and black pepper sprinkled on top. This way of cooking bacon is very easy, and it doesn’t mess up the stovetop. Yay for not having to clean something!
I like to use organic, nitrate free bacon. It’s more expensive, but much better for you, as far as eating bacon goes. Since I rarely eat bacon anyway, it’s worth it to buy the best I can get.
Heat oven to 375. Place bacon strips on a cookie sheet lined with foil. Sprinkle with about 1-2 tsp brown sugar and freshly ground black pepper. You don’t need to add salt because bacon is pretty salty already. Bake for 15 to 20 minutes until crisp, turning once. Drain on paper towels.
While the bacon cooks, slice cucumbers, carrots, and celery into strips for crudités garnish.
On another cookie sheet, sprits olive oil spray and add freshly washed, dried, and stemmed kale. Spritz witha little more olive oil spray. Season with kosher salt, pepper, and smoked paprika. Toss the kale around on the cookie sheet to coat evenly. Bake for about 3-6 minutes at 375 until they crisp up. Keep a close eye on them because they cook pretty fast depending on how dry it is outside.
Toast whole wheat bread. Add a little mayo, salt and pepper, sliced garden tomatoes, lettuce, avocado slices, and the brown sugar bacon. Serve with the kale chips and crudités.