Baked Kale Chips

Kale is not only the healthiest cruciferous vegetable, but also one of the most nutritious. It is rich in calcium and high in vitamins. The ruffled leaves naturally have a slight bitter and peppery taste to it. For the chips, the leaves are indianised with our spicy masala powders and baked to perfect crispness. You can't eat just one! So, go ahead and try it for yourself. Here goes the recipe, 

Ingredients:

1 bunch Organic Kale

1tbsp Olive Oil

1/2tsp Chaat masala powder

1/2tsp Red chilli powder

How to:

• Mix the olive oil, chaat masala and red chilli powder together and keep it aside.

• Line parchment paper on a baking sheet and preheat oven to 350 degrees.
• Wash the Kale leaves and shake off the excess water.
• Tear the leaf into 2"-3" pieces and discard the thick stem.

• In a big bowl, place the torn leaves and drizzle the oil mixture over it.

• Gently scrub the leaves and make sure it is coated well with the oil mixture, then place the torn leaves on the baking sheet.

• Bake for 10-12 mins or until crispy. (I baked for 11 mins exactly.)

• Serve hot as a snack straight from the oven.

Baked Sweet Potato Chips

A healthy snack, to begin with and yet tasty and crunchy that you can't just munch one. It is  guilt-free and perfect for mindless munching when watching a movie. Ditch the buttered popcorn and opt for these 'good for you' munchies. Also play with the seasonings to make it even more flavorful. Here goes the basic recipe,

Ingredients:

1 large Sweet Potato (found this sweet variety of potato displayed under the name 'Yams')

Black Pepper

Salt

Oil Spray

How to:

• Preheat oven to 375 degrees
• Cut the ends of the sweet potato and thinly slice'em with a mandoline slicer.

• Line a couple of baking sheets with aluminum foil and spray with cooking oil.
• Now lay the potato slices on the sheet, not overlapping with each other. Spray the potato slices with oil and sprinkle salt and pepper.

• Bake for 15-20 mins or until golden brown. After 15 mins keep an eye on the baking chips as it might blacken very quickly.

• Serve hot as a snack.

Coconut Rice

Ingredients:

1 cup Basmati rice (cooked)

1 cup grated Coconut (frozen-thawed)

1tsp Ginger (grated)

2 small Green chilli (chopped)

5-6 Curry leaves

3 dry red chillies (broken)

1tsp Mustard seeds

1tsp Cumin seeds

1/2tbsp Chana dal

1/2tbsp Urad dal

4-5 Cashews (optional)

1 pinch Asafoetida

Salt

2tbsp Coconut Oil

Cilantro (for garnish)

How to:

• In a skillet, heat coconut oil, add dry red chillies and mustard seeds, when it splutters, add cumin seeds and chana dal.

• Roast until it turns slightly brown, then add urad dal, cashews and roast'em.
• Add asafoetida and ginger, followed by green chilli and curry leaves. Also add salt.

• Now add the grated coconut and roast in a reduced flame till it turns slightly brown.

• Mix the cooked rice well and check salt for taste.

• Switch off and garnish with cilantro.

Serve hot with chips or spicy potato roast.