How I Trick My Kids into Eating Veggies

Roasting Roasting Roasting and Faking Potato Chips


I have been roasting and turning everything I can into a "Potato Chip".

Through some miracle I have the kids eating cauliflower, brussels sprouts and broccoli. All I do is coat them in olive oil and sea salt and roast them in a very hot oven (around 400 degrees) for 30-35 minutes and them come out crispy and yummy. Afterwards I usually sprinkle some Parmesan cheese just because... 




Now .. the best secret for me the faux potato chip.. ok some of them I actually use a white potato or a sweet potato.. but you can slice any root veggie super thin and bake them in the oven for a crisp chip. 

Recipe:

• Root vegetables- a few different color fingerling potatoes, a sweet potato,  a parsnip, a few beets (use your favorite variety or what you have in the pantry)
• Sea salt, garlic powder and smoked paprika (I put about equal amounts of each in a little bowl)  Use your favorite mix of dried spices.  Rosemary salt is particularly good on potatoes.
• Olive oil for brushing or spraying

Method:  Preheat oven to 275 degrees

1. Clean and thinly slice vegetables, a mandoline works best but you can slice by hand just try to slice thin and evenly.
2. Brush or spray a cookie sheet evenly with olive oil.  Place vegetable slices in an even layer on the cookie sheet (you probably need 2 sheets).  Spray or lightly brush vegetables with olive oil and lightly sprinkle with seasonings.
3. Bake until crispy, about 45 minutes to an hour.  You may want to flip chips over half way through baking to ensure even crisping

And Kale like you never knew it (warning this is sooooo addicting) 

Ingredients

Chips:

• 3 large kale leaves
• Olive oil, for drizzling
• Kosher salt and freshly ground black pepper

Directions:

Remove the thick stem from the kale and discard. Cut the leaves into 2 to 3-inch pieces. Put them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Season with salt and pepper, to taste. Or when they are hot from the oven add parmesan cheese.