Lentil Walnut Salad

I love this salad and the addition of lentils gives it a nice desi twist. I can't remember where I got the recipe from, but I have been using it for a while. I use sabut masoor (orange one) for this salad but you could try it with any other type of whole lentils like maybe urad. And if you are worried about eating raw spinach, then here is some information that might help.

Ingredients:

• 1 cups uncooked brown lentils - (preferably soaked overnight or for 4 hours)
• ¼ cup sliced green onions - green part only
• 1 cup packed thinly sliced baby spinach
• ½ cup halved cherry tomatoes
• 10-12 kalamata olives - chopped
• ¼ cup chopped walnuts

Dressing:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic, crushed
• 1 teaspoon plain yellow mustard or Dijon (I use this brand and besides being organic, I like that it comes in a glass jar)
• 1 teaspoon chopped fresh rosemary
• Salt and Pepper

Process:

• First cook the lentils in a pressure cooker - these days I have started to soak all my dals - anywhere b/w 30 mins to overnight - depending on the dal and the amount of time I have. This not only reduces the cook time but also helps me stick to the 'cooking on low heat' principle so as to preserve maximum nutrients.
• In a mixing bowl, combine the lentils, spinach, green onions tomatoes and olives.
• Make the dressing by mixing all the ingredients in a jar or bowl - You must add rosemary to the salad as it adds a distinct flavor.
• Pour it over the salad mix and serve:)

Tomato Garlic Chutney - 2 versions

Another super duper simple recipe with tons of nutrition and flavor. In fact its barely a recipe but I simple love the freshness of this chutney and the ease with which you can make it. I had it first at a friend's house in Bombay and have been a fan since. I usually serve this with besan chilla for a weekend brunch, much tastier and healthier than ketchup.
This chutney has a very strong flavor and after taste of garlic - which we all know has many health benefits - it's a very good source of Vitamin C and helps strengthen the immune system by fighting off infections - so next time you see first signs of a cold popping up - just crush/grate a clove of garlic mix it with 3-4 drops of water or honey and gulp it down (do not chew) and do not have water for 5 minutes after that.
Now the recipe

Tomato Garlic Chutney #1
What you need:

• 3-4 tomatoes (I used dry farmed tomatoes - love their taste)
• 2-3 garlic gloves depending on the size
• 1tbsp mustard oil
• 1tbsp mustard seeds (rai)

Process:

• Take the skin off the tomatoes - the most common way is to blanch them and then peel the skin off. I however, have bought a soft fruit peeler (I have this set which also includes a julienne peeler that is great for making veggie noodles) and just directly peel the skin off- save me one extra step and I like the taste of raw tomatoes better
• Put the garlic cloves in a food processor then add the tomatoes- blend them into a puree
• In a small pan, heat the mustard oil and add the mustard seeds - once they start to pop - take them off the stove and add to the tomato mixture.
• Sprinkle salt and chilli powder and done!!

Tomato garlic chutney #2
(Recipe Source: Health food desi videshi)
This is a more of a cooked version of the chutney but again full of flavor. The sesame oil adds a nice aroma to it.

What you need:

4-5 Tomatoes - cubed in large chunks

2 Tbsp Garlic - Peeled and minced

1 tsp Red chilly powder (or more to taste)

Salt

2 tbsp Sesame Oil

Process:

• Heat sesame oil in a pan and tip in the chopped garlic. Let it fry till aromatic but not brown. 
• Add the red chilly powder and mix , then immediately tip in the chopped tomatoes and salt. 
• Mix well and cook covered for 5 minutes on high flame.
• Use a spatula to crush the tomatoes when they start getting mushy. Keep stirring and cook without lid for another 5 minutes.
• The finished chutney is thick with a nice sesame oil and garlic aroma.

As for the besan chilla, this is the recipe I picked up a few years ago:

Ingredients:

•  2 cups besan (chickpea flour)
• 1 Onion 
• 1 tomato 
• 1 green or red pepper 
• 2-3 Broccoli florets - 
• 2-3 tbsp cilantro - 
• 1 inch ginger - minced/grated
• 1tsp red chilli powder
• 1tsp Turmeric powder
• 1 pinch heeng (asafetida)
• Salt
• Oil ( I used coconut, ghee or mustard depending on the day)

Process:

• In a large mixing bowl, add besan, red chilli powder, turmeric powder, heeng and salt and mix.
• Add water to the above mixture to make a thick batter- I let the batter site for about 10-15 minutes and then whip it with a whisk to make sure no lumps are formed and the batter is smooth
• Dice all the veggies - onion, tomato, peppers and the green chilli and add it to the above mixture - grate the ginger and add that as well.
• Heat a griddle (I use a cast iron one) and spread the batter and cook it from both sides till its golden brown
• Serve with any of the above chutnies.

The Dairy Debate

For all those who don't know it, I come from a Jat family and if there is one thing Jats are known for (besides being loud and aggressive) - its their love for dairy. Dairy (in particular  buffalo's milk) and its byproducts had been a staple food in my diet since childhood - be it milk, yogurt, cream, butter or ghee I used to consume one or more forms of diary with each meal. 
I say had because I have eliminated diary to about 95% from my current lifestyle - I made this change last year when I was making a shift towards a more whole and plant based diet - the more I read about milk the more I was convinced that I was better off without it. 

This is a long post and includes all the information that I found useful during my research. Now all this is my personal research and point of view - just read and see what all appeals to your sense of logic and choose and apply that fits your lifestyle

Every mammal nurses its young but once they are weaned off they sustain on other forms of food and never go back to milk. Humans are the only species on earth that never gets weaned off - and we are the only species that drinks the milk of another animal - that's something to ponder over. 
US eats more diary products than any other nation in the entire world and with all their billion dollar subsidies it is without doubt one of the most political foods in America. 

Coming to the details:
(I have picked this information from the book Fit for Life) 

• There are two enzymes - renin and lactase that are needed to breakdown and digest milk. These enzymes are all gone by the age of three in most humans. 
• Milk has an element called Casein - which is 300 times more in cow's milk than in human's. Casein attributes to and is required for the development of big bones. Casein coagulates in the stomach and forms dense difficult to digest curds that are better suited for the four stomach digestive system of cows.
• Casein puts a tremendous pressure on the digestive system of humans which means the body has to devote more energy to digest or get rid of it
• Overtime some of this tough and dense material hardens and sticks to the lining of the intestines - interfering with the absorption of the nutrients. Adults who use milk products do not absorb nutrients as well as those who don't
• Also, the milk digestion process leaves a great deal of mucus in the body which is highly acidic and is stored in the body to be dealt at a later time.
• Many allergies especially asthma can be directly tied to Milk consumption. Ear infection in children has also been linked with cow's milk and formula consumption.
• Many studies consider Casein as major contributing factor to Thyroid problems
• Btw Casein is the base of one of the strongest glues used in woodworking
• Add to it that diary products in the US are highly processed - the high heat of pasteurization (anywhere b/w 145F for Vat Pasteurized to 280F for ultra pasteurized) destroys not only the bad bacteria but almost all the good bacteria and enzymes. Milk enzymes can take heat up to 117F (try touching the milk at 117F and you will not burn your fingers v/s 118F which will burn - this is nature's way of telling that all the enzymes are intact) and not to mention the high doses of antibiotics cows are treated with to increase milk production - some of these antibiotics are passed on to your system through that milk. Source: RawMilk Campaign
• Calcium: Now, let's talk about the calcium - one of the biggest reasons milk is considered a health food is because of its high calcium levels. There are a few reasons why milk might not be the best source of calcium. First, the calcium in cow's milk is much coarser that human's milk and is tied up with Casein making it difficult to be absorbed by the body. Secondly, the pasteurization and homogenization of milk degrades the calcium making it hard to utilize. Thirdly and most importantly there are so many plant sources of calcium such as leafy greens, raw nuts and seeds. Raw sesame seeds - they have the highest calcium content of any food, Kale has more calcium than milk and more Vit C than an orange. 
• Also, let me clarify that the main role of Calcium in the body is to neutralize the acid and most people who are calcium deficient are not because they are not getting in enough from their diet but because they are eating highly acidic diets and their calcium reserves are being used up by the constant neutralizing being done by the body. All dairy products are extremely acid forming except Butter/Ghee
• Yogurt: Another dairy product that is considered a must due the amount of live cultures and healthy bacteria present in it. The fact is that most of the friendly bacteria in yogurt are already being produced by your body in adequate levels.

Alternatives to Milk:

• Almond and Coconut milks are a good option but please make sure that you are buying the purest and most unprocessed forms of these. (I am not a fan of Soy Milk -read it all here). You can easily make nut milk at home using a blender - I use my juicer.
• Another potential option is Goat's milk - If you have to have milk then switching to Goat milk might be a step in the right direction. Worldwide, more people drink goat's milk than cow's - it's only North America that primarily drinks cow's milk

Why Goat's Milk is better than Cow's: 

(Information Source: My New Roots) 

• Goat Milk is Easier to Digest than Cow Milk: Goat's milk has smaller protein molecule than cow's milk and are most similar to the ones found in human milk. The fat molecules in goat's milk have more thinner and fragile membrane - half of that of cow's - which results in lesser curd tension i.e coagulation and is much easier on the stomach. Goat milk takes 20 mins to digest in a baby v/s 8 hours needed for pasteurized cow's milk!!
• Goat Milk is more nutritious: It has more calcium, phosphorus, Vit A, some Vit B's and less cholesterol
• Goat Milk is non-allergic: Since goat milk does not have the complex proteins that are can cause allergic reactions in children like wheezing, coughing, ear infections and eczema etc it does not stress the immune system. Goat milk can also be consumed by most people who are lactose intolerant.
• Goat Milk has an alkalizing effect: Its one of the rare dairy products that does not produce acid in our system and in fact helps restore the pH balance. An acidic pH balance has been associated with fatigue, headaches, body aches, excess weight and blood sugar imbalance.
• Goat Milk Contains Twice the Healthful Medium Chain Fatty Acids:
  Goat milk contains twice the amount of medium chain fatty acids (such as capric and caprylic acids) than found in cow milk. These fatty acids are highly antimicrobial and help boost the immune system and enhance energy levels 

Where Do I stand:

I personally have been buying raw organic Cow's Milk for the past 1.5 years which I heat at a very low temperature and take it off before it reaches the boiling stage. I had completely eliminated dairy from my diet for about 12 months and saw major improvements in skin and energy levels. These days milk is mostly used in our house for tea for Anant (once in a while I indulge too) and I use yogurt mostly for making salad dressings. 
As for Goat milk I had never tried it before - I just bought my first bottle of raw goat milk and let me tell you that contrary to my preconceived notion and popular belief that goat's milk is pungent smelling - it's not all that bad both in smell and taste. It will sure take sometime getting used to but it wasn't half as bad as I was expecting it to be.
Ghee was and is the only dairy product that I never cut off from my diet primarily because I love it too much plus its not acidic in nature.

Spinach Fritata

This recipe serves as a great and easy alternative to omelettes for a weekend brunch - I make this whenever we want something different without putting in too much effort.

serves 2

INGREDIENTS:

• 4 eggs
• 1/4 cup milk (any kind)
• clove of garlic, minced
• olive oil
• 2-4 cups fresh spinach
• 1/4 cup (or so) scallions, chopped (reserve some for garnish)
• pinch of paprika or other spices you like (totally optional)
• chopped sun dried tomatoes (optional)
• pinch of red pepper flakes (optional)
• grated parmesan or pecorino cheese (optional - I did not use it)
• salt & pepper

Process:

• Preheat oven to 450 degrees. (preheat a cast iron skillet in it if you like -15 mins in smaller oven. You could always use any other baking dish)
• Crack eggs into a medium bowl and whisk them together with milk, salt, pepper, minced garlic, and any spices you want to add. Set aside.
• In a medium skillet saute spinach and scallions in a bit of olive oil until spinach is mostly wilted. Add a pinch of salt. 
• Place the cooked spinach into the egg bowl with the sun dried tomatoes and gently mix.
• Pour the whole mixture into your cast iron skillet (add some cheese on top if you want to) and bake in the oven until it puffs up and becomes golden brown. 
• I used a  5″ mini skillet, so I cooked mine for about 15 mins in smaller oven. If you have a larger skillet and a bigger batch of eggs, you will need to cook it longer. Just watch it and poke at it a bit until your eggs are firm-ish and cooked.
• Remove from oven and let cool. Slice and serve.

Recipe Source: Love and Lemons

Masala Roasted Veggie Roll

This is a yummy recipe for lunch or dinner and works really well for the Indian palette. These days, I find roasting veggies in the oven a lot easier and hassle free than sautéing them on the stove. Although that was not always the case - For some reason I always found using an oven a bit cumbersome especially when I needed to bake/roast in small quantities. One reason could be that in India we never used ovens and are pretty much alien to the concept and the other and more likely reason could be that I have stuffed my oven with all sorts of pans and griddles which are a real hassle to take out for a simple task like this. Anyhow my solution to the problem was to replace my old toaster with a small over the counter OTG that I use pretty much everyday for simple easy baking and roasting and use the big oven only larger quantities or baking desserts. 
Serves: 3-4

Ingredients

• Filling
• ½ cup diced red onion
• 1 cup diced red pepper
• 1 cup cherry tomatoes, sliced in half
• 1½ cup diced zucchini
• 1 tablespoon olive oil
• 1/2 tsp each of haldi (turmeric), jeera (cumin) and dhaniya (coriander) powder
• 1/4th tsp garam masala
• ¼ teaspoon salt
• ½ cup chickpeas - boiled
• Avocado
• 1 avocado
• 2 tbsp cilantro
• Juice from half lime
• Rolls
• 3-4 whole wheat roti or pita bread
• Cilantro, for serving
• Lime juice, for serving

Instructions

1. Preheat oven to 400˚. In a roasting pan, toss together onion, pepper, tomatoes, zucchini, chickpeas, olive oil and all the masalas. Roast for 15-20 minutes until vegetables are tender. (NB:It took me a total of 15 minutes - I didn't want my veggies to be overcooked and mushy)
2. While vegetables are roasting, in a small bowl mash together avocado, cilantro, and lime juice.
3. Once vegetables are done, assemble the rolls by smearing avocado on the inside and a few spoonfuls of roasted vegetables. Sprinkle with cilantro and squeeze a bit of lime juice over filling (if needed). Roll up and eat!

Recipe Source: Naturally Ella

The right way to make your Tea

I am big fan of non-caffeinated herbal teas and drink at least 2-3 cups a day. Its been a over a year since I moved away from the typical Indian masala chai (I do have it from time to time but am not addicted to it anymore) I especially like the calming effect tea has on me plus its always great to have a cup when you want to eat something but are not particularly hungry - basically, tea helps me avoid junk food.

I have tried a few different flavors and my current favorite is Rooibos. The rooibos plant grows naturally without any caffeine - which means anyone from children to expecting mothers can drink it. It has been valued as a magical herb in South Africa for ages as its rich in antioxidants and is anti inflammatory (helps with an upset stomach). I am planning to start drinking Chamomile tea at night as it helps you sleep better.

I used to make my tea the regular way - heat the water in a kettle, pour the water over tea leaves in a sieve and let it steep for a few minutes. Today, I learned that I had been doing it all wrong. You MUST cover the tea while its steeping - either put the leaves in the kettle itself or do it in a covered pot. The reason being - all good medicinal herbs contain volatile oils that escape through the steam if you do not cover the tea while steeping. I had no idea!!

Another, key point I would like to stress on is to avoid using tea-bags and buy loose tea-leaves and whole flowers primarily because the quality of loose tea is much better than what you get in those tea bags. Additionally, the tea bags are either made up of a variety of different forms of plastic or paper that has been treated with chemicals. So to be on the safe side, I use loose tea at home and keep a few bags in my purse for when I am out and about.

Oil Cleansing for your face

As counter intuitive and weird as it sounds, its been over a year since I used any kind of soap on my face instead I have been following the oil cleansing method or using honey. Honestly, I haven't missed soap at all - not even once. 

Ideally, you should do oil cleansing at night especially if you use make-up. Its a great way to remove make-up and give your face a nice massage just before bed-time. I however, do it in the morning in the shower if I have the extra five-seven minutes. If not, then I substitute it by washing my face with raw honey. I have kept a jar in my shower and I put the honey as soon as I enter and wash it out once my shower is over. 

There are a lot of different oils that work for this. The most common oils are probably a combination of extra virgin olive oil and castor oil. Depending on your skin type you’ll use the following ratio:

• Dry skin: 3:1 ratio olive oil to castor oil (Never use castor oil undiluted on your skin)
• Normal skin: 1:1 ratio of olive oil to castor oil
• Oily skin: 1:3 ratio olive oil to castor oil

You can also play with different oils and can even add a few drops of essential oils for added fragrance. 

• Sweet Almond or Grapeseed  - Especially suited for oily skin 
• Jojoba- Great for all skin types, but particularly good for acne
• Avocado - Great for dry skin

Noops Notes:I personally use just plain organic almond oil (and I have relatively dry skin). And the best part is you don't need even feel the need for a moisturizer after this. If I feel the need to scrub my face then all I do is add coarse almond flour (made at home in the spice grinder) to the oil while massaging - it works like a charm

One of the main concerns I have heard regarding putting oil on your face is about the fear of breaking out - I personally have not experienced it but I have read that a few people had a 2-3 week adjustment period where your skin first gets worse and then begins to improve. Apart from a clean face and smoother skin, the best part for me is that I am no longer using any of the harsh chemical laden products on my face.

Since we are talking about soaps, I thought I would mention a few brands that I like and use. I have settled on these brands mostly because of the quality of their ingredients and also because they are small businesses that use artisan production methods:

Camamu Soaps: Its a Portland based company that sells these handmade soaps. You can find them on Amazon also at times. I am a big fan of their soaps. I use their body bars (WeedyGoat soap & Queen Bee soap) as well as shampoo bars (in particular the Henna shampoo and the Neem oil one). They use simple natural ingredients (few are even organic) that are all listed - its a big relief to see no crazy sounding chemicals in the list.

Bubble Farms Soap Company: Another local company based in Alameda. They use pure beeswax and honey from local beehives to make small batches of soap. Again what I love is their short and simple ingredient list. They are not available on Amazon but you can order them on their site.

Griffin Remedy: Another brand that I use at times, its made locally here in San Francisco. I particularly like their hand soaps and Anant likes his hand/body lotion - not too sticky. Although, for all their other products I find the ingredient list to be a too long and complicated for my liking. Find them on Amazon here

Now on to the process - To sum it up in one line

Oil your face, massage it in, and gently wipe it off.

The details

What you’ll need:

• a soft washcloth
• your oil blend
• hot water

The method:

1. Pour a generous puddle of oil into the palm of your hand (a little bit more than the size of a quarter). Rub your hands together to warm the oil up and then smooth it over your face.
2. Massage the oil into your face for a couple of minutes. Not only will this remove makeup and dirt, but it will also help relax the muscles and tone the skin. Take your time, using slow and firm motions, to massage the oil deep into your pores. Take specific care to work any problem areas. Enjoy this time.
3. Once you feel like your pores are fully saturated, pick up your washcloth and soak it in clean, hot (but not scolding) water. The warm washcloth will help open your pores and remove the oil. Place the washcloth over your face. Leave it there for 10 – 20 seconds to open the pores.
4. Gently wipe the oil away and rinse the washcloth out. Wipe and rinse two or three times until you feel like the excess oil is off your face. Don’t scrub.
5. If you skin feels too tight or dry when you are done, take a couple of drops of your oil blend and rub it between your hands. Then simply massage the oil residue onto your face. No need for commercial moisturizers! This is an all-in-one product!

More info on the benefits of the Oil Cleansing Method:

Here is how the Oil Cleansing website describes it:
“The basic concept of this skin care and cleansing method is that the oil used to massage your skin will dissolve the oil that has hardened with impurities and found itself stuck in your pores. The steam will open your pores, allowing the oil to be easily removed. Should you need it, the smallest drop of the same oil formula patted over damp skin will provide the necessary lubrication to keep your skin from over-compensating in oil production.”

And Acne.org explains the benefits as:
“Fact: Oil dissolves oil. One of the most basic principals of chemistry is that “like dissolves like.” The best way to dissolve a non-polar solvent like sebum/oil, is by using another non-polar solvent similar in composition: Other oils. By using the right oils, you can cleanse your pores of dirt and bacteria naturally, gently and effectively, while replacing the dirty oil with beneficial ones extracted from natural botanicals, vegetables and fruit that heal, protect and nourish your skin. When done properly and consistently, the OCM can clear the skin from issues like oily skin, dry skin, sensitive skin, blackheads, whiteheads and other problems caused by mild to moderate acne–while leaving your skin healthy, balanced and properly moisturized.”
Source: I had this article on my computer, don't remember the site

Nepali Style Aloo Chat

This is a very simple and quick recipe (if you can call it that) and is perfect for a weekend afternoon tea and gossip session.  So here it goes:

• In 1tbsp of sesame oil add lots of green chilli (slit length wise)
• Add haldi and salt and then add boiled aloo cubes.
• Dry roast sesame seeds on the side and crush them coarsely (the crushing is optional)
• Then add sesame seeds and lots of lemon juice.
• Done!

Chivra

Ingredients:

• 1-2 tbsp mustard oil or any other oil.
• 1 tbsp cumin seeds
• 1tbsp of finely chopped chilies
• handful of curry patta
• 2 cups of dry poha (I used brown rice poha)
• 1 cup each of roasted chickpeas and peanuts
• Pinch of Amchoor

Process:

• Heat the mustard and add cumin seeds to it, wait till they splutter and then add the green chillies
• Within a few seconds add a handful of chopped curry patta and keep stirring the mix till the curry patta starts getting dry . 
• Add about 2 cups of dry poha(chivra) and keep stirring the dry ingredients constantly on a medium low flame. The poha will get slightly popped up after sometime. The popping up of the poha will be visible and they need to be constantly turned up so all of the tiny grains get popped up. (Note:This is the trick to roast poha in very low oil or ghee) 
• Take off heat when all of them have popped up and mix salt , pepper and red chilly powder to taste and a bit of amchoor powder too.
• Add a cup each of roasted peanuts and roasted chickpeas. Keep in an airtight container.
• NOTE: I used store bought roasted unsalted peanuts but I roasted the chole at home.

How to roast Chickpeas:

• Soak the Chickpeas overnight. 
• Drain and rinse the chickpeas well. Now place it covered with fresh water (enough water to cover it) 
• Cook for 3 whistles or about 8-9 minutes. I wait another 6-7 minutes for it depressurize but you can do a show it under cold water for a quick release too. Drain the chickpeas well. Make sure the chickpeas are dry. You can also use paper towel to dry it out.
• Note:You can at this point heat some oil in a skillet on stove top and roast them for 1-2 minutes before moving them to the oven. Try this if you keep finding your chickpeas not crunchy enough. 
• Preheat Oven to 350F. To the drained chickpeas add the seasoning of your choice. You can add them after they are roasted too. 
• Line a baking sheet with parchment and spread out the chickpeas on it.
  Bake for about 45 minutes or until crisp and golden. Make sure to shake the tray intermittently to redistribute the Chickpeas. 
• You can even use these roasted chickpeas as a stand alone snack - just add some salt and chili powder.

Kale Chips

Simplest Version

You'll need:

• A bunch of kale (either curly or lacinato—they’re both good, but I have only used dinosaur Kale), center stems removed, washed and dried thoroughly 
• About 1 tbsp. sesame oil or olive oil ( I use Olive oil)
• Salt & Pepper to taste

What to do: 

• Preheat your oven to 350F. 
• Tear the kale into large pieces and place them in a bowl. Make sure you remove the stems, otherwise the chips would turn out to be chewy and maybe bitter too. I remove the stems very quickly by grabbing the base of the stem with one hand and pushing outwards along the stem to slide off the leaves. Works like a charm! (NOTE: I have to stress how important it is that your kale is dry. Otherwise, the chips will turn out soggy.) 
• Next, add the oil, salt and pepper and toss it all together with your hands. (You want each piece to be glistening, but not so much that any of the oil or seasoning pools at the bottom of the bowl. You can also taste a piece at this point. It shouldn’t be too salty, because the taste will condense in the final chip.)
• On 1 or 2 baking sheets (with or without parchment paper), lay the pieces out flat. 
• Bake 12-15 minutes. (Note: The timing would vary a bit with different types of oven -You may need to experiment a little with the timing to get it right.)

Bonus tips: 

• Avoid adding liquids (such as vinegars or hot sauces) pre-baking as liquids can result in soggy chips. It’s best to add a light spritz of liquid seasoning after they’ve been baked, if at all. Also, if your oven has one, feel free to try out the dehydrator or convection setting.
• Don’t skip the oil, but don’t drench it in oil either: I like to use ½ tablespoon of oil per baking sheet of kale chips. You could 'massage' the oil into the leaves to ensure all the nooks and crannies are coated. Oil also helps the spices stick to the leaves - but its not a must do step
• Spread the kale into a single layer on the baking sheet - do not overcrowd the sheet
• I’ve found that waiting just 3 minutes allows the kale chips to crisp up even more once they are out of the oven.

Spicy Version:

Add a bit of these spices to make your chips super masaledar

•  1 teaspoon garlic powder
• 3/4 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika

I make the simplest version of these most of the times and the bowl gets empty before my oven is even cold. So I would suggest making a big batch of these chips especially if you have kids. There are a couple of other fancier versions also available on the web with almond butter and other additions, which I have not yet tried but will update sometime soon.