Serves 4-6

 

Ingredients 

3 large kale leaves 

1 medium white potato, unpeeled 

1 medium carrot, unpeeled 

Olive oil 

Rosemary 

Salt to season 

 

Method  

1. Preheat the oven to 180°C and line two baking trays with baking paper. 
2. Thinly slice a medium carrot and potato with a knife or mandolin. 
3. Place potato and carrot in a single layer on a baking tray. 
4. Drizzle with olive oil and season with rosemary and salt. 
5. Bake for around 20 minutes. 
6. Remove the thick stem from the kale. Tear the leaves into bite sized pieces. 
7. Place kale in a single layer on a baking tray. 
8. Drizzle with olive oil and season with salt. 
9. Bake for around 10 minutes until crispy and slightly dark on the edges. 

 

Feeding Kids Tip: Vegetables make a cheap and healthy snack – either cooked as chips or just raw. If you have extra carrot, you could cut into sticks now to snack on tomorrow.

 

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