There are certain words in my culinary vocabulary that carry a lot of influence. Words that are able to transform a picky eater into a thoroughly happy snacker. Fingers, Nuggets, Dip, Kabob, all work to convince my less-than-enthusiastic little ones to try something new. Another of these powerful words is “Chip”.
Let’s face it, chips are fun, crunchy, fatty, and usually void of all health benefits- they are fabulous. Of course, I don’t want to have store-bought chips sitting in my cabinets, waiting to coat my children’s hands (and my waistline) in a layer of grease, salt, and fake cheddar powder. With this in mind I have started making my own chips. I have watched my family enjoy sweet potato chips, carrot chips, banana chips and even KALE CHIPS. (yes really, they all enjoy them- even hubby)
While I love kale in soups and casseroles I am not a fan of it raw, and it is WAY too hot to make soup in August. So- When I see a basket brimming with dark, green, curly Kale leaves, I immediately think of my favorite snack foods. Here are two quick and easy recipes to make Kale a healthy part of snack time.