Nine years ago when I first moved to LA, I couldn’t have even told you what kale was. I ate a salad on rare occasion and was just evolving out of what I like to call my tex-mex phase. (The more queso, the merrier!) Over the last near decade, though, I have embraced a much healthier lifestyle which includes yoga, hiking, sunday pilgrimages to the farmers market and, yes, it also includes kale! Eating healthy while I was pregnant was a huge priority to me and since Parker has begun eating solids, it’s been a huge priority to me for her to enjoy vegetables! There are three ways we’ve been able to do that: First, making veggies together let’s her feel part of the process which always make feasting on them once they’re ready even more enjoyable. These kale chips are one of our favorites and I’m sharing the recipe below! Also, she loves roasted sweet potato bites and brussels sprouts and has her moments with carrots. Secondly, I’ve found that offering her frozen vegetables makes things so much more fun. It’s as if she thinks she’s dining on a delicious frozen treat of some sort! Lastly, we regularly go get green juices together in the afternoons, either on our way to the park or we will just walk up and down the boulevard here in Studio City drinking our juices and chatting! This Kale Blazer from Naked is a new discovery and totally toddler approved! (Especially when paired with a cute straw!) Keep reading for our kale chip recipe!
Salt and Vinegar Kale Chips
-about 2-3 cups of lacinto kale, torn into roughly 2 inch pieces
-1 tablespoon apple cider vinegar
-1 tablespoon olive oil
-2 teaspoons sea salt
Preheat your oven to 375 degrees
In a large bowl combine kale, vinegar, and olive oil. Let your kiddos mix it all together with their hands until the vinegar and oil have coated the kale. Allow them to sit for three minutes before spreading them on a baking sheet and sprink;ing with the salt. Note: If the kale is layered on top of each other it won’t crisp. Make sure there is enough space so that they aren’t crowded.
Bake at 375 for 8-12 minutes, until edges are just beginning to turn golden brown and the chip crunches when you bite into it.
Allow to cool for 2-3 minutes, then enjoy immediately!
Short on time? Grab a Naked Kale Blazer for veggies on the go!
Photography by Amanda Gallant
This post was sponsored by Naked Juice. Thanks for supporting the brands that allow us to make fun content and share yummy recipes like this one!