I know what you’re thinking, isn’t kale SO last year? Aren’t we over kale being in everything and it being the new hot superfood?
Trust me, these chips are not just about jumping on the kale bandwagon for the sake of them being healthy. They actually taste delicious. Even my husband, who really just wishes I would serve him up a juicy fatty burger every now and then and would much rather potatoes on his plate than salad leaves, thinks these are da bomb.
They are so nice and crunchy and — for the adults — they are great with a sprinkle of sea salt (sodium in young kids should be regulated because their little tiny kidneys aren’t equipped to process much of it).
Kale is also REALLY good for you. It contains vitamins A, K and C. Is a source of folate – which is great for growing little brains. It also contains more iron per calorie than beef and more calcium per calorie than milk. Young babies in particular need good iron sources when first starting solids because a mother’s natural iron supply depletes after four months of breastfeeding.
Molly loves to hold onto these and feel the crunch of them in her hands. For smaller babies, or if your child isn’t particularly good with swallowing more challenging things, I would probably mash these up into some avocado or a vegetable puree/mash like my smushy avocado peas.
A little warning though, they’re a bit like Pringles. Once you pop you can’t stop. After taking the above photo, I ate the whole bowl. And it wasn’t even dinner time.
* 200g curly kale
* 1/2 tablespoon coconut oil or extra virgin olive oil (you can use more oil if you want)
* 1 teaspoon parsley
* 1 teaspoon garlic
1. Pre-heat a fan-forced oven to 175C and line a baking tray with grease-proof paper.
2. Rinse kale thoroughly and pat dry with a paper towel. It’s really important you ensure all the water is completely wiped off the leaves otherwise your chips will not crunch up properly. I generally rinse and wipe them and then leave them to dry on a paper towel while I am making up the oil mixture.
3. If you are using coconut oil, melt it in the microwave for 15 seconds. Combine oil, parsley and garlic in a small bowl.
4. Rip the kale leaves into small, bite-sized pieces and place them onto a baking tray. Make sure the tray is not too overcrowded.
5. Spoon oil mixture over the leaves and toss to combine.
6. Cook in oven for 10-12 minutes or until the kale begins to brown on the edges and is crunchy to the touch.
7. For the adults, serve with a sprinkle of sea salt if you desire. Keep the chips salt-free for the kids.
* It’s really important you ensure all the water is completely wiped off the kale leaves otherwise your chips will not crunch up properly. I generally rinse and wipe them and then leave them to dry on a paper towel while I am making up the oil mixture.
* You can use other types of kale if you prefer, however I find the curly kale works best.
* For smaller babies or babies that find swallowing larger things more difficult I would mash these into some avocado or vegetable puree. Be sure to supervise your child when eating these to ensure they don’t try to swallow a piece too large for them.
Mum, can’t you tell I’m trying to eat here…
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