Crunchy Munchies: Yummy Snacks That Your Toddler Will Love

Are you sick of giving your toddler animal crackers and cheerios as a snack?  Wish that you could get him/her to eat veggies like kale, and Brussels sprouts?  Sound too good to be true?  That's what I thought but I tried the following recipes and Dylan ate them up...in fact I had to make a second batch for myself.

Kale Chips

• 1 head kale, washed and thoroughly dried 
• olive oil
• season to taste

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss lightly with olive oil (if you have a Misto sprayer, just spray a tiny bit of EVOO on the leaves). Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food. 

Brussels Sprout Chips

• 1 pound Brussels sprouts, washed and spun dry
• olive oil
• season to taste

Preheat oven to 425 degrees F. 
Trim stem end of Brussels sprouts high enough to loosen most of the leaves. Remove and discard yellow or damaged leaves. Separate as many leaves as will pull away from the center easily. Halve the remaining sprout centers. Place loose leaves and sprout halves in a large mixing bowl.  Drizzle (or spray) olive oil over Brussels sprouts; sprinkle coarse salt and pepper over. Coat evenly and spread leaves in a single layer on baking sheet  

Place baking sheet in 425 degree F oven and let roast for 10 minutes. Remove sheet from oven. Pick out leaves that are dark and crispy and place in a serving bowl. Use a spatula to flip the remaining leaves and sprout halves. Return to oven.  Repeat this process until the majority of the leaves have been crisped. The halved sprouts remaining on the baking sheet should be browned and fork-tender. Place them in the serving bowl along with the leaves and serve warm or at room temperature.