After any health scare, it’s fairly easy to adopt new healthy habits. Now 11 months into my plant-based eating diet, I continue to stay focused because I understand the health benefits and feel vibrant within my own body. While I’ve found some new nutritious cravings, it’s not necessarily easy to entice my family to drink green juice, veggie-packed smoothies or daily salads. My family eats a lot cleaner than it did a year ago, but I’m still working on adding more vegetables to their meals without them kicking and screaming. So when I stumbled upon the #ONENEWFOOD initiative, I jumped on the bandwagon. The goal is to introduce kids to one new food a week with the hopes of finding a few favorites. This week, I reintroduced kale by making these kale chips. It was a grand slam … so much so, in fact, that we’ve eaten them the past few nights.
For those who don’t like to cook, this is easy to prepare and takes only a few minutes. If I’m in a rush, I take bagged (and washed) kale salad, throw it on a baking sheet, drizzle oil and salt to taste. Oftentimes, I just put it in the oven at whatever temperature my main dish is cooking. For higher temperatures, I cook for about 6-8 minutes each side flipping once. The best kale chips, however, follow this recipe.
- 1 bunch curly kale
- 1 tbsp. extra virgin olive oil
- 1 tsp. Himalayan sea salt
- Wash and dry kale, then remove the stems and rip into pieces
- Spread kale in a single layer on a baking sheet (I use a 9x16 baking sheet)
- Bake at 300 degrees for 10 minutes
- Take out, flip and drizzle 1 tbsp. of extra virgin olive oil and add 1 tsp of salt
- Bake (at 300 degrees) for another 10-15 minutes
- Take out and cool for 2 minutes
Join in the #ONENEWFOOD initiative. Please comment and let us know what new foods you plan to share with your kids.
