Hi, my name is Lorna. I am a mother of a toddler, a recreational athlete, and I have an aversion to vegetables.
Of course I know better and know the reasons I should be adding more vegetables to my diet. Everything else I eat is healthy, I just hadn’t been able to find the motivation to add a veggie side dish to meals. Every day that a fresh home-cooked dinner makes it to the table with a toddler running around is a downright miracle. How am I to find the time to cook a vegetable as well??
Thankfully I was recently inspired by nutritionist and author of the ‘Simply Real Health Cookbook’ Sarah Adler who takes a simple, no-nonsense approach to healthy eating.
Her ‘Sarah’s Parmesan Kale Chip’ recipe promised to be easy and delicious so I (skeptically) gave it a try and had success! They are incredibly quick and easy to make and a sprinkle of parmesan cheese makes them a veggie dish I actually enjoy eating.
My 2 year old even tried a bite and despite giving them a “NO ach-OOOO” (translation: a polite no thank you) I’m sure she will try them again and now sees me eating my veggies.
Even if she won’t eat them (yet), kale as a dark, leafy green is packed with the nutrients needed to supplement a mom’s balanced healthy lifestyle including calcium, fiber and vitamins A, C and K. Baking them into a chip is great way to whip up a healthy snack to have on hand.
You can find the recipe below or on Sarah Adler’s Simply Real Health website where you’ll also find more healthy eating inspiration!
PS- This recipe also works GREAT for broccoli!
Sarah’s Parmesan Kale Chips
- 2 heads kale* (dinosaur, red or green or any combination of the two) The volume of kale will reduce to half after they’ve cooked
- Organic, extra virgin olive oil
- Organic parmesan cheese, grated
- Preheat oven to 325. Wash kale and remove inner stem. Tear kale into small pieces, or keep as a long leaf, depending on the look you want. Bite size pieces are less messy to eat and easier to store.
- Add to a large bowl, drizzle with olive oil and toss with your hands, so each leaf is coated evenly.
- Spread on a baking sheet and sprinkle with sea salt and pepper to taste.
- Bake until crispy, around 25 minutes. Remove from oven, sprinkle with cheese and place back in oven until the cheese melts (3-5 minutes).
- Enjoy! These chips will keep up to 4 days stored in an air-tight container in the refrigerator.