Now, I won’t guarantee it but I’ll just say that my crew of three, (even the 4 year old!) all love these chips, and although they are pretty good eaters, they are picky little critters. They’re not only all very particular about what they like to eat, but how they like it prepared. Hmm, wonder where they got that from. So if you’re struggling to get your kiddos to eat their veggies, struggle no more. This could be the game changer. These “chips” are really a win, win, win in this house! Hallelujah!
I also think once kids set their own standard of what they will and will not eat, parents get tired of trying and just tend to give up after a while. No judgment at all (whatever keeps you sane), but I started early with them and bugged them all the time to eat their veggies. The “no thank you bite,” is a good one a teacher told me about years ago and it’s worked very well at times. So to the mom and dad whose kids refuse all vegetables, don’t give up! They may surprise you one day! Til then, try these!
I’m pretty veggie obsessed over here and I never feel quite right if I don’t have them twice a day, so I infused that philosophy into my kids. While they will eat lots of veggies and even ask for them sometimes (the two little ones do, the big one not so much), some days there is some coaxing, (and possibly a little bribing) to be done, but you didn’t hear that here! Whatever works, right!? But I don’t have to do that with these crunchy, cheesy, healthy “chips.” Sidenote: I tried it with baby spinach one night when we were out of fresh kale, and it worked like a charm!
I’ve also tried the prepackaged kale chips for us and they’re not big fans. I’m all for convenience but there are some things that are just better homemade. (Frosting is one of those things but that’s for another post!). The best part about these is they’re super easy and quick to make. Here’s how:
Start with a pack of baby kale. My kids prefer the them but you can get the regular for a crunchier, more textured chip. If you do, I suggest tearing off the middle stem because they’re so thick. With the baby kale, you’ll just need to trim the fine stems if they’re too long.
Toss them a big bowl with a good amount of olive oil to coat them. Massage the oil in the kale. I know it’s sounds silly, but trust me, it helps. (And hey, maybe you can barter for a real massage from your partner later if you’re making these!). I never measure the oil but using the right amount is key. You want enough so that they’re all nicely coated, but not so much that they’re dripping in oil. You can always wipe some off if you overdo it.
Then lay them all out on a baking sheet. I use one lined with parchment paper but if not, brush your baking sheet with some oil or use a nonstick spray, but parchment is really your friend, so I highly recommend.
Sprinkle with a touch sea salt and of course our fave (except for my daughter, who is dairy free, so we just make hers with a little salt), Parmesan and a touch of pepper. You can put garlic, onion powder, chili powder, whatever you like, but I think the kids like the Parmesan best.
Throw it in the oven for 20 minutes at 300 degrees. I’ve tried different variations of time and temp, but this one works the best. Slow and low. Let them cool for a few and there you have it, a new veggie (ahem chip, definitely call it a chip), they just might like!
If you try it, let me know how it goes. I’m curious if your kids will enjoy it as much as mine do so please leave me a comment and let me know.
Don’t forget to eat some yourself. I’m totally addicted!