Not every kid loves vegetables, but it's a rare child that doesn't love chips. These oven-fried veggies are a winning marriage of the two. The kale in particular becomes irresistibly light and crisp.
Heat the oven to 400°. In a bowl, toss thinly sliced vegetables (we used potatoes, parsnips, and carrots and pieces of kale) with a tablespoon or two of olive oil. Place the veggies on a generously oiled cookie sheet or two, making sure the pieces don't overlap, and sprinkle them with salt. (Since some vegetables cook faster than others, you might want to keep them separated on the pan.)
Bake, checking often, until the pieces are browned and crisp. Flip the pieces halfway through the cooking time. The kale takes about 8 minutes, the parsnip and carrots about 10 minutes, and the potatoes about 16 minutes.
When the chips are done, transfer them to a bowl or plate lined with paper towels to absorb any excess oil.