What is The Vegan(ish) Experiment?

Our family (me, my husband D, and our four-year-old Molly) started 2009 with a mostly-vegan, macrobiotic-inspired diet (although I have to admit, the strict macro rules have pretty much gone out the window). I have seen a marked improvement in my chronic migraines, and I'm enjoying proving that we can make amazing, mouth-watering, memorable food without animal products. For a more in-depth intro, click here.

I stopped updating this blog quite awhile back, when life got in the way. I'm still keeping a mostly vegan kitchen, though, and loving it. Have fun browsing my recipes!

Monday, September 7, 2009

Day 250: Seasoned Kale Chips (Or, How to Get a 2-Year-Old to Eat Greens)

Kale chips have been all the rage in the food blogosphere - I started seeing them a few months ago. "Kale chips? I like kale, but ... kale chips?" was my initial reaction. I read too many good reviews, though, and decided to try and create my own version.

Kale is pretty tasty, but not my favorite green. I usually tend to buy quick-cooking spinach or escarole, or spicy mustard greens, or slow-cooking but oh-so-tasty collards.... Well, needless to say, I like my greens. But kale always just tasted kind of bland to me. And, while I think all greens are beautiful, for some reason this sight never piqued 2-year-old Molly's fancy:

When baked, though, kale turns into something that looks ...well, kind of strange:

Seasoned Kale Chips
But, if you can get past the ugliness, seasoned kale chips are an amazing snack - crunchy, a little salty, savory, and all-around addictive. Bet you can't eat just one ... at least Molly, D, and I couldn't. I must say, it warms a mom's heart to hear her toddler say, "More kale chips, please!"

2 bunches kale
2-3 T. olive oil
1/4 t. garlic powder
1/4 t. chili powder
1/4 t. coriander
1/4 t. cumin
1/4 t. salt
scant 1/4 t. onion powder

  1. Preheat oven to 350º F (about 175º C).
  2. Wash and thoroughly dry kale (a salad spinner works well for this).
  3. Tear kale into large pieces, discarding stems - toss them or save them for stock.
  4. Spread kale onto cookie sheets. Line them with parchment paper first if you want to minimize sticking.
  5. Sprinkle or spray kale lightly with olive oil. Sprinkle with spice mixture.
  6. Bake kale for 9-12 minutes, or until crispy but not burnt.


  1. It actually does sound good. I'll bookmark it.

  2. I actually tried a new way w/kale last week. It was very good and I figured it would be the recipe I'd use every time I make kale. BUT, I'll try this! If Molly likes it, I probably will also. She taught me to eat edamame!

  3. Mom and Beth - I hope you like it! Mom, what was the new recipe you used?

  4. I just found you again, after happening across your amazing mustard tofu marinade while we all had a cold and then promptly forgetting to bookmark. I'm so glad! So much stuff looks great, and although we're vegetarians, I'd love to work more vegan stuff into the mix.

    Question: do you have some favorite sources on macrobiotics? I've heard the word tossed around, but don't really know what it is. Thanks so much!

  5. Wow--these are great! Thanks.

  6. I love kale, simply stir-fried or lightly boiled, it has such a deep flavour - maybe ours is different in the UK, I've never heard it described as bland before!!!!
    I'll have to try it this way though, it's not something I would have thought of doing, although I do roast cauliflower and brocolli florets, so why not??
    Kep cooking:)
    Call in for a chat with me! Christine's Chatter is at :-


I love it when people come back and tell me how the recipes turned out - please consider doing so! Thanks!


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