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3 Baked Veggie Crisps That Your Toddler Will Love

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 Guest Post By Nameeta 

3 Baked Veggie Crisps That Your Toddler Will Love

As a mum of a fast growing toddler it has always been my endeavor to serve him as many veggies as possible. I know I’ll hit a mark where he might just protest and refuse to have any veggies at all. But until that actually happens, it’s veggies all the way for my baby, baked, steamed, tossed or stirred.

Recently, with the advent of his first year molars, he has discovered the joy of ‘crunch’! I am sure, Like may toddlers his age, he’ll pick crunch over any other texture anytime! So for all the crunch-munching toddlers, here are three baked veggie crisps that will surely make you feel happy about giving into their chips and crisps demands.

Carrot Strips

 

carrot crisps for kids

 

Ingredients:

  • 1 Carrot, Stripped with a peeler
  • 1 Teaspoon Olive oil Buy Olive Oil from here
  • Pinch of salt and pepper

Method:

  • Peel the carrot into strips
  • Rub the seasoning and olive oil onto the strips
  • Pop into the oven for about 10 – 15 mins on 200C
  • Toss them around once to avoid burning
  • Remove from oven once they have started to crisp and let them rest

Note: Please keep a watch, for they burn easy

Sweet Potato Shreds

 

Sweetpotato recipes for kids

 

Ingredients:

  • 1 Sweet Potato large, Shredded
  • 1 Teaspoon Olive oil
  • A sprinkle of ‘Chaat’ masala

Method:

  • Scrub the sweet potato clean under water
  • Dry it well with a kitchen towel
  • Shred with the skin on
  • Rub the seasoning and olive oil onto the strips
  • Pop into the oven for about 10 – 15 mins on 200C
  • Toss them around once to avoid burning
  • Remove from oven once they have started to crisp and let them rest

Note: Please keep a watch, for they burn easy

Parmesan Crusted Spinach

 

spinach crisp kids recipe  

 

Ingredients:

  • A few whole leaves of Spinach
  • 1 Teaspoon Olive oil
  • Parmesan cheese, shredded
  • A sprinkle of salt if you are using unsalted Parmesan

Method:

  • Wash thoroughly the whole spinach leaves. Stem included.
  • Dry well with a kitchen towel
  • Rub the seasoning and olive oil onto the leaves
  • Sprinkle the shredded Parmesan on top
  • Sprinkle a pinch of salt if you are using unsalted Parmesan
  • Pop into the oven for about 10 – 12 mins on 200C
  • Flip them over once to avoid burning
  • Remove from oven once they have started to crisp and let them rest

Note: Please keep a watch, for they burn super easy

About NomNomMum:

Nameeta is a mum to a fast growing toddler, Trilok. She started her baby food blog NomNomMum a year ago with an intention to document her baby’s food journey. The blog hosts recipes for babies from the age of 6 months going up to toddlerhood. The age specific recipes on the blog will progress, as does her baby with age. Besides being a baby food blogger she is also a communication designer with her own design practice called Bayo Design.

For more recipes visit: NomNomMum

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