I like chips. ALOT. It's bad. So bad, I may have melted the skin off my mouth by eating a bag of Salt and Vinegar chips once. Mrs Vickies -there's no shame. I know you've done it too.
Kale chips are awesome, but I find they lack the substantial crunch that is so satisfying from a good kettle cooked chip. You can load them up with flavours and garlic and cheese galore, but that doesn't make up for the texture. I believe that every good dish needs to have these standards: texture, plating, and flavour. Without one your dish will fall flat.
Roasted Chickpeas are the answer to all the kettle chip lacking- PLUS they pack a protein punch! AND they're baked! Whaaaaat?! You can dress them up, or down any way you fancy. Get creative! What flavour combos can you dream up? Bacon and Sriracha?
So we're doing it three ways here, Rosemary Rocksalt, Tandoori Masala, & Garlic Truffle. I recently visited All of Oils in South Surrey, and was absolutely awestruck. So many flavours! All with extremely high quality oils. The bonus- White and also Black Truffle oil. And they're not synthetic. Most truffle oils are made in a lab, and Kimm from All of Oils says her product are made with the essential oils from the flavours themselves. No weird extracts to make a truffle tasting oil. They use the essential oils to maintain the clarity of the oil.
I suggest using organic chickpeas- they will upset your stomach less. However that being said canned beans are loaded with salt, and when you cook your own beans you have the option of putting some Kombu to the boiling water after you've soaked them. Chickpeas contain complex carbohydrates and protein- which together are a little harder for your body to digest. The seaweed adds extra vitamins and minerals and makes it easier for your body to digest by breaking down the oligosaccharides. Beans are jam packed with protein, fibre and of course vitamins and minerals. They are a part of the slow carb diet- which means that your body take longer to digest them keeping you full and satisfied longer. Ditch the chips!
To get started preheat your oven to 375 degrees. Rinse your chickpeas thoroughly. Leave them out to dry for 20-30 minutes or you can also put them on a clean tea towel (or paper towel) and gently pat them dry with another tea towel. I sort of massage the legumes in circular motions to make sure every side is dried. If you have any moisture on them, it will prevent them from getting crispy. Transfer the peas to a clean, dry bowl. For every can you're making add a tablespoon of oil. Camelina has a nice nutty flavour that compliments the earthiness of the chickpeas. Toss them around in the oil so they're evenly coated.
On a cookie sheet, lay out a piece of parchment paper or your silicone mat. If you're not fussy you can do it right on the sheet but you might end up with a bit more clean up. Evenly spread thee chickpeas, making sure they're not too crowded -this will prevent more crispiness!
For the Rosemary Rocksalt I use freshly dried rosemary. I accidentally figured out fresh-dried rosemary by buying too much fresh rosemary one time, and left it out to dry for several days then sealed in an airtight jar. For some reason -which I have no idea- it releases more flavour than fresh, and of course the dried. Take 3-4 sprigs and remove the leaves and chop them. Toss the rosemary in with the chickpeas after you coat them in oil. Bake them, and when they're hot from the oven crack some salt over them. The sooner you do this when they come from the oven, the easier the salt will stick. You can also add garlic to this variation. Chop finely, or crush with a press and experiment adding before and after baking. Keep in mind that the baking make over cook the garlic so you would want to add it in the last 5 minutes. Otherwise toss in with the salt after baking.
For the Tandoori masala put a 1/2-1 tablespoon of spice on the dry chickpeas and toss THEN coat with oil. Play around with how much heat/spice you like.
For the Truffle Oil, cook the chickpeas first, then drizzle a FEW drops of the oil. Give them a toss. If you're into garlic, add it here too- see directions for the Rosemary Rocksalt.
Whichever flavour you try, eat them while they're hot. They're the best that way. If you have any leftovers, let them cool and store them in an airtight jar. They lose a bit of the crispiness if you don't eat them right away, but still have a yummy chewiness to them.
- 1 14oz can of organic chickpeas
- 1 tbsp Camelina Oil
- Your choice of spices & herbs!
- Preheat oven to 375 degrees. Rinse and thoroughly dry chickpeas. Coat with 1 tbsp of oil, or lightly spray with an atomizer. If using dried herbs, add them now. Spread chickpeas evenly on a baking sheet. Bake for 20-30 minutes until slightly browned, giving the pan a shake every 5-10 minutes. While still hot coat with fresh herbs and season with salt. Eat warm! Will store 2-3 days.
- Keep in mind the longer you bake the chickpeas the more toasted your dried herbs are going to be. If you like a REALLY crispy chickpea, bake at 400 and try adding the herbs 5-10 minutes before finishing.
- Add salt at the end, right when the peas come out of the oven to ensure it sticks evenly.
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