by Ashley Weeks Cart
How do you get a 3 year old to not only eat but adore leafy greens?
Make Kale Chips, that’s how.
This recipe is shockingly simple. And I’m sure most of you already know some variation of this. But I figured that for those of you that haven’t given it a try, I’d show you just how easy it truly is to get your kiddos inhaling kale by the bowl full.
Bunch of kale
1. Preheat oven to 400 degrees F.
2. Remove kale leaves from stems. Dispose of stems and wash leaves.
3. Tear leaves up into small pieces. Dry as thoroughly as possible.
4. Lay the leaves out on baking sheet. I find that it’s crucial to have only 1 layer of leaves on the baking sheet so that the leaves bake evenly.
5. Drizzle olive oil and coat leaves evenly in oil. Shake salt over leaves to taste.
6. Put in oven for 5 minutes. Check leaves, flipping them over. Continue baking in 1-2 minute intervals as needed. They can burn quickly, so keep an eye out. They should turn a dark, crisp green, but not turn brown and burn. They’ll always be a couple over cooked, but I love anything burnt and gladly fall on that sword.
7. Toss in a bowl and watch as your preschooler doesn’t come up for air until the kale has disappeared. A nice alternative to potato chips or tortilla chips. In Sunny’s words, “I love the crunch!”
Photos: Courtesy of Ashley Weeks Cart