How to travel with toddlers

We’re off on an end-of-Summer-holiday this week; the four of us are heading to New Zealand for my dad’s wedding, and to catch up with other parts of the family.

I probably should have included a question mark in the heading of this post because, to be honest, I have no idea how to travel with toddlers! The last flight I took was just the Stuntman and I, when he was a pre-walker, and he had a lovely time being smothered in red lipstick kisses by the LAN flight attendants while I sat and had a relaxing cup of tea. 

The Stuntman making friends on our last flight

Mountain Bread Chips recipe

Mountain Bread Chips are our go-to chips for home made nachos, or to have with dips. The kids love them as they're crunchy, but each sheet only has 70 calories, so you can eat a big bowl full without feeling too guilty.

It's a bit of a con to call this a recipe, it's really just a matter of putting them in the oven!

Ingredients
Mountain Bread, cut into 'chip shapes' (rectangles or triangles)
Olive oil spray
Salt

Method
Pre-heat oven to 180 deg C. Place the cut up Mountain Bread on an oven tray, spray very lightly with olive oil, and bake for 5 minutes. They're ready when they turn slightly golden brown. Keep a close eye on them though, as they can go from brown to black in a matter of seconds!

They crisp up as they cool down, so best to leave them to cool for at least a few minutes.

Tweaks

• I like to add a sprinkle of savoury yeast flakes along with the salt for a cheesy flavour.
• You could also sprinkle with chilli powder for a spicy chip.

These don't keep very well, so you need to eat them on the day they're made (not usually a problem in our house!).