4 minute Potato Chips - no oil

I've been on a roll today - we've been experimenting in the kitchen and have had some great success. Unfortunately, I have no photos because these were wolfed down as quickly as they came out of the microwave. Let that be a testament. 

Crispy, light, salty - check on all. Truly everything a potato chip should be, but without the oil. These are perfect for an any-time snack. 
These are incredibly tasty when dipped into some plant based ranch dressing too! 

Ingredients:
Potatoes
Salt to taste

Tools:
Potato peeler or vegetable slicer
Silpat mat *
Microwave

Scrub potatoes. Using a potato peeler or vegetable slicer, thinly slice potatoes. Don't worry about peeling them. The thinner the slices, the better.
Arrange on a silpat mat, in a single layer.
Lightly salt/season as desired.
Microwave between 4-6 minutes.

*Note, parchment paper may be used if Silpat is not available.
To prevent discoloration and make crunchier, place potato slices into a bowl of cold water in between batches.

Tadka Dal with Potatoes (Split Red Lentils)

We've entered a new realm - the realm of whole food, plant based diet, with no refined sugars or flours, or oils.

So...these next recipes are recipes have been altered to fit into the no anything (see above) category. We've been very surprised to find workable recipes that we've actually liked. The following posts include some of our favorites.

I was at Winco last week checking out their bulk dry options and found some red lentils that I thought might be fun to try out.  They were awesome in this recipe!

Tadka Dal With Potatoes (Split Red Lentils)
1 onion - finely chopped
3 garlic cloves, chopped
2 T. grated fresh ginger
1 jalapeno pepper - sliced into rings (with or without seeds)
2 cups red lentils, rinsed
4 medium potatoes, peeled and diced
1 T. grated fresh turmeric or 1.5 t. ground tumeric
1 t. salt
6 cups water

1 quart tomatoes
1 T. yellow mustard seeds
1 T. coriander seeds
1 T. sesame seeds
2 t. green cardamon pods
2 T. cumin
1 t. allspice

Pre-heat a pressure cooker using the brown setting.
Add a small amount of water, then cook the onions, garlic, ginger and jalapeno until softened, stirring occasionally.

Add the lentils, potatoes, turmeric and salt. Then add the water, stir and lock the lid into place.
Pressure cook on high for 7 minutes.

Release the pressure using the quick release method.

While the dal is cooking, in a cast iron skillet, heat the spices, stirring occasionally - all except for the cumin and allspice.

Once they've begun to brown and are moving around and popping a bit, add 1 quart of canned tomatoes. Use a potato masher or similar tool to break tomatoes down, and boil and stir this mixture, Add the cumin and allspice, and boil and stir until it reduces and most of the liquid cooks off.

Remove from heat.

Serve in bowls, on top of rice or with naan bread, (or a homemade Maseca corn tortilla), with the tomato mixture on top of the dal.