Holding my breath, I waited. He wrinkled his nose, trying one tiny speck of a kale chip. “Mami, I want more!”
My 2.5 year old son is my worst food critic. He’s in a spitting phase right now too, where if he doesn’t like it, he promptly announces “Ewwwwwwww” and lets it dribble from his mouth, leaving me lunging for the partially chewed remains before they hit the floor. SAFE!
For the past few days, his molars have really bothered him, so he has refused to eat ANYTHING. I even gave into popsicles…no luck. This is the point where moms raid the cabinets, searching for anything and everything our little food critics might eat. When he proclaimed he wanted chips, I decided it might be a good time to try making some kale chips before it went bad.
Little man liked them so much, I had to make three more batches, one after the other! He ate nearly two cups of kale chips! Mom 1, Little Man: 0. Score!
The two most important tips when making kale chips are 1) Watch the time, and stay close to the oven, and 2) Don’t go overboard on the coconut oil. Other than that, kale chips are quick and easy to make. Plus, they’re much healthier than store-bought chips, and kids seem to love them!Ingredients ~3 cups of kale with stems taken off, broken into bite-sized pieces ~1 tbsp. minced garlic ~1- 1.5 tsp. sea salt (use to taste) ~1- 1.5 tbsp of melted coconut oil ~1/4 tsp- 1/2 tsp. black pepper ~4-6 tbsp. Parmesan cheese to taste
These ingredients are approximate, as I didn’t really measure. I’m spot on with the kale, coconut oil, and minced garlic. The rest of the ingredients really depend on your taste.
Pre-heat the oven to 350. Tear off any stems that are left on the kale pieces, and tear the larger pieces of kale into bite-sized pieces. Bite-sized pieces are perfect for little mouths! Then, add 1 tbsp. of melted coconut oil. Toss and massage into the kale. If you feel you need just a tad more coconut oil, add a bit more. Be mindful that a little coconut oil goes a long way, so start with 1 tbsp. You don’t want the kale to feel oily or soggy.
Add approximately 1 tsp. sea salt and a few dashes of black pepper. Add the Parmesan cheese, according to your taste. Toss thoroughly, and taste to see if you need more seasonings.
Transfer to a non-stick pan. Do not spray the pan, as the coconut oil will keep the kale from sticking to the pan. :)
Bake for approximately 10-15 minutes. Start keeping a close eye at the 10 minute mark, and move the chips around a bit to encourage even cooking. Some ovens bake faster than others, so 10 will do. Others might need 15 minutes, especially if you added too much coconut oil. :P
A low-calorie snack, kale chips are an awesome source of fiber and protein, while packed full of iron, potassium, and Vitamin A! Give ’em a whirl, and don’t be afraid to try new seasonings! If you have a combo that you absolutely love, definitely share it in the comments below! I’d love to give it a shot, and I’m always on the look out for anything that might catch my wee one’s attention. :)