Is your toddler refusing anything green on his plate? Try these! The crunchiness of these baked dark leafy greens makes this a great kid-friendly way to serve greens.

Makes 4-6 servings

How to make it

1. Preheat oven to 325° F and line a baking sheet with parchment paper.
2. Wash Brussels sprouts and remove the outer layer leaves for the chips.  You won’t be able to use the inner parts of the sprout for this recipe, save them for a salad for yourself.
3. Wash kale, remove the stem and cut (or tear) into small chip size pieces that closely match the size of the Brussel sprout leaves.
4. Mix Brussel sprout and kale leaves in a bowl with olive oil and garlic powder.
5. Place leaves in a single layer on baking sheet lined with parchment paper and bake for about 10-12 minutes (until crispy).
6. Toss with Parmesan cheese and serve!

*Depending on size of baking sheet, the recipe might need to be divided between 2 baking sheets.

12+ months

Always check with your child’s doctor first if you have any questions about introducing new foods and textures.