So what’s so great about bacon? Well, grease and salt but what about all those chemicals? Here is a greasy, salt accompaniment to your breakfast that does not require a note from your doctor.
I take the fronds of kelp and cut them into bacon sized strips. I fry them in olive oil but almost any oil will do. They first turn a lovely green colour before moving on to crispy, dark green. Just like regular bacon make it as crisp as you like without burning it.
They are naturally salty but I add a bit more.