Health Food – Crispy Kale for Kids

    Published: 06-16-2009
    Views: 21,185
    Certified Health Counselor Lisa Wilson demonstrates how to make a healthy crispy kale snack for kids.

    Lisa Wilson

    Lisa Wilson is a Certified Health, Nutrition and Wellness Counselor and a Certified Fitness Trainer. She is the founder of Nourished, LLC and Parkfit, Outdoor Fitness for Women. She helps busy families incorporate healthy meals into their life on a regular basis. As the mother of three, Lisa is passionate about proper nourishment for growing children. She works with clients seeking weight loss, sugar reduction, cholesterol control, hormone balance, emotional issues, wellness, prevention, renewed energy and balance and more. Lisa offers individual and group counseling. Individuals are often referred to her practice by area doctors. She also offers a cooking class series in the home or office! The classes cover kitchen basics, intermediate classes and classes on stepping it up to ultimate health! Lisa earned her undergraduate degree from the College of Saint Benedict in Minnesota. She received her training as a Health Counselor through a program with Columbia University, at the Institute for Integrative Nutrition in Manhattan. She lives and works in McLean, Virginia.

    Hi, Im Lisa Wilson, Certified Health Counselor in Northern Virginia, Founder of Nourished LLC, and today were working on fun finger food for kids. Right now were going to make some crispy kale. So, I have a lot of these started. Im just taking the stems off. This is a curly kale, just go right down, fold it in half, take the stem off, have a bowl here ready to discard the stem. Then heres what I have, I have my dinosaur kale, fold it in half, move my sea salt so you can see, fold it in half and then just take your knife and run it right down the side. Then just take that stem, because this is -- see, how big this is, this is just really too hard. Its not going to make a nice piece of crispy kale. One more, show you how to do that, just take your knife, run it right down the middle and youre done.

    So, I have two kinds of kale here; I have curly kale, I have some dinosaur kale, I thought we would just mix it all up. Im going to just take my curly kale first and just get it altogether and then cut it. What I am doing is, crispy kale is kind of my answer to chips. Its salty, were going to toss it in some olive oil and some nice sea salt, and then were going to crisp it, were going to bake it in the oven. I have to tell you, I teach this to preschoolers and the kindergartners, and I have to ask them first to be real brave because its green. Then once I get them to try it, they actually put their hands up in the air and theyre asking for more, its a lot of fun. So, here we go, crispy kale right into the bowl.

    Dinosaur kale, coming up next. Dinosaur is just flatter, little easier to eat, little more like a chip for me. My kids love kale. If you can introduce your kids to green, get them to see green early on, because green is something that their bodies really need. So, you have to try to kind of make it fun for kids. So, here we go. Our dinosaur kale, Im going to cut some of these bigger pieces up at the top. See how theyre kind of like a chip, you break that up, kind of like a chip, when you put it in your mouth. Into the bowl, we have a lot actually, I might not use all these, but lets go ahead and put some olive oil on it.

    Now, my oven is preheating to 400. Were going to put this in the oven at 400 for about seven minutes on each side, and then were going to go back in, just kind of flip them over, some sea salt. Again, about a tablespoon or two, just however you like it. I kind of like these saltier. Again, because it makes them taste kind of chippy. So, give them a nice toss, were losing a couple. Oh yeah, these are going to be good. Im going to go for a little more salt. I think our play date friends are here. So, we have to get these into the oven. Alright, lets go ahead, put these on the pan, go ahead and spread them out. I do have a few too many for just one pan. If I was using two pans it would be fine, but Im going to go ahead and spread these out, and then get these into the oven. Again, 400, seven minutes on each side.