Theo and I have been busy today making kale chips, juicing fruit & veggies, blending ice cream, and will also make a new “cheesy” lasagna recipe later. Simon and Alvin are up in MD for the holiday, so I had to get this little guy busy to avoid hearing the dreaded “I’m bored” 1.5 million times. :-0
Did you notice Theo enjoyed the raw kale just as much as the cooked version?
Get those babies involved in the kitchen, so they can learn to cook the right way for themselves and their own children someday.
Raw Kale (I used curly kale), stems removed
1 tablespoon olive oil
2 teaspoon sea salt
Preheat oven at 350º
Spread kale out on a cookie sheet…try not to overcrowd the pan
Drizzle kale with olive oil and toss with your fingers to coat.
Add salt and bake for 8-10 until edges are crispy.
Yummy! These chips are a great way to take care of a craving for a crispy snack and a lot healthier than traditional bagged potato chips.
*Vitamins A, C, & K
*Kale is very versatile and nutritious green leafy vegetable. It is widely recognized as an incredibly nutritious vegetable since ancient Greek and Roman times for its low fat, no cholesterol but health benefiting anti-oxidant properties.
Check out Brown Vegan at http://www.brownvegan.com/ and follow her at @brownvegan.