Kale Chips A Toddler Would Eat

I recently resolved to snack a little healthier, and decided to try something completely different. I have heard a lot about kale chips and decided it was finally time to give them a try—I was not disappointed!

Kale comes from the same family of vegetables as cabbage, broccoli, and Brussels sprouts, and is actually really good for you. It is packed with Vitamins K, A, and C, and has more iron than beef! Not only that, but it is high in fiber and calcium, helps lower cholesterol, fight inflammatory diseases such as arthritis and asthma, and helps keep your body safe from cancer! Could you possibly need more reasons to eat it, besides the fact that it tastes so good?

I'll admit I was a little wary to try these. I knew kale was good for me, but usually something that is so healthy is not that tasty... (Why can't chocolate and Brussels sprouts switch places?)

Anyway, I decided to finally take the plunge and make a pan of kale chips. I LOVED them! I could not stop eating them! I actually felt that they were more addicting than regular potato chips because they didn't feel fattening and gross to eat (I don't know about you, but after a few handfuls of potato chips I start to feel it in my tummy!).

What was even more of a pleasant surprise was the fact that my 2 year old son and 20 month old niece actually ate them too! My niece was a little more delicate and had a few bites here and there, but my son went to town and finished off the pan! I am definitely making these again! I would much rather have my toddler snacking on kale than on potato chips.

When making these, here are a few tips:

  •   Pick out the greenest kale at the store, because those are the ones with the most nutrients!
  •   Make sure you dry the kale really well after washing it—you don't want soggy kale.
  •   Some people like to keep the big thick stems on for extra nutrients, but if it's your first time trying kale I would recommend skipping out on the stem for now (it also takes longer to cook than the leaves).
  •   Err on the side of low when it comes to the temperature. My recipe cooks the kale at 300 degrees for 20 minutes, but if your oven tends to overcook things I would lower the temperature a little bit and increase the cooking time. You want them crispy but not burnt!
  •   Try different flavor combinations! If you don't like the chips at first, try a different seasoning. That is another thing I loved about this creation—there are so many versions! The possibilities of seasonings and toppings are endless! My personal favorite was seasoning salt, but my 2 year old loved the plain salted chips and the chips coated in parmesan. Try a few different things to see what you like!

Here is a list of some possible combinations you could try when making kale chips:

  •   Salt and pepper
  •   Parmesean
  •   Cumin and chili powder
  •   Salt and vinegar
  •   Mac n' Cheese powder
  •   Seasoning salt
  •   Garlic and red pepper flakes
  •   Lemon juice and sea salt
  •   Basil and garlic
  •   Taco seasoning

I would love to hear more ideas of other combinations to try!

  •   http://www.webmd.com
  •   www.theroastedroot.ne

    Camille Hoffmann
    Weekly Newsletter Contributor since 2012
    Email the author! camille@dvo.com

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