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Chicken Star Sliders with Roasted Kale Chips
What do you get when you put chicken, kale, vegetables, eggs, oatmeal, and sesame oil in one recipe? A brain-building dinner that’s perfect for toddlers, that’s what!

8 cups lightly packed bite-size pieces of kale leaves
3 teaspoons toasted sesame oil, divided
6 basil leaves
4 button mushrooms, stems trimmed
¼ cup shredded carrot
½ pound lean ground chicken
1 small egg
Salt and freshly ground black pepper
8 slices oatmeal sandwich bread

Preheat oven to 400 degrees F.

Remove tough stems from kale leaves, tear leaves into bite-size pieces, rinse them and pat them dry. In a large bowl, add 2 teaspoons sesame oil to kale and sprinkle with salt. Toss well to coat leaves with oil. Scatter leaves evenly over surface of a baking sheet, making sure they do not overlap. Roast on middle rack of oven for 12 minutes, or until kale leaves are crisp.

Meanwhile, process basil and mushrooms in a food processor until minced, about 10 seconds. Add shredded carrot; process until minced, about 10 seconds. Add ground chicken, egg, and a pinch of salt and some pepper. Pulse machine until ingredients are just incorporated. Form slider mixture into 8 small patties. Mixture will be somewhat loose, but don’t worry—sliders will cook to be tender and juicy.

Heat remaining 1 teaspoon sesame oil in a large nonstick skillet over medium heat. When oil is hot, add sliders. Cook 3 minutes on each side. Using a 2½-inch-wide star cookie cutter (or other shape), stamp out 2 stars from each slice of bread (save bread trimmings to make breadcrumbs for another dish). Place each slider on a star and top with another star. Serve star sliders with kale chips and favorite burger condiments.

Serves 4