January 20, 2016

We all know a picky eater and they come in all ages - I happen to live with one who is a tough toddler to please: one day she will be jumping from joy when she sees green beans, next day she will boycot them for a while, one day curry seems to be the best thing in the world and the next, she will scream "too spicy" after a quick sniff.


Long story short, I had to come up with a plan on how to make one of my favorite veggies (amazing KALE) to be part of her top 5 things to eat: KALE CHIPS! The tested way: have your picky eater cook with you - it is proven that children are willing to try food more if they are involved in the cooking process.


My cooking peanut was having so much fun that she actually ended up eating most of the kale before we put the tray to bake.  I hope this quick and easy recipe does the same magic for your bambino chef as it did for mine! 






1 bunch of kale (or 2 in case your chef starts eating in the midst of prepping)

1 tsp apple vinegar

1 tsp sea salt

1 tbs olive oil


Preheat the oven to 300F 

Have your bambino chef tear the leaves into small pieces (not too tiny).  Kale HAS TO be dry, otherwise you will end up with soggy warm salad instead of crispy chips

In a large bowl mix kale, vinegar, oil and salt

Let your bambino dive in with both hands and mix all

Line a baking sheet with parchment paper and spread the leaves 

Bake 10-12 min


Bon Appetit!


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