Scientists say they’ve created a strain of seaweed that tastes like a strip of crispy, salty, fatty bacon — no, really.

Oregon State University researchers say this new seaweed strain — called dulse — has indeed been made to taste just like that when fried, and the plant even sort of resembles bacon with its long, reddish stripes, according to a LAist report.

And it’s definitely better for you than bacon. The plant is loaded with nutrients, making it twice as nutritious as the current foodie craze, kale. If it can be made to taste as good as bacon as the researchers claim, perhaps dulse will be popping up in restaurants around the globe.

Dulse is primarily used today to feed abalones in commercial harvesting operations. However, for some reason, researchers got the idea that there could be a business opportunity here, with the high nutritional value of the seaweed being a big marketing pitch. This OSU variety could potentially create a new industry in Oregon, said one of the researchers involved in the study.

Dulse is also packed with protein, with as much as 16 percent of it being protein by dry weight. That could make it a big hit with bodybuilders, or just people looking to avoid high-carb diets. With the vitamins, minerals, and antioxidants it also has, this makes it a real superfood.

And humans do eat it in some parts of the world. In Iceland, it is called sol and often eaten with butter or used in soups or bread. Powdered dulse is used in Europe to make smoothies or to sprinkle onto food.

But this new strain could be fried just like bacon, making it taste like savory breakfast food rather than seaweed.