Sweet and Savoury Roasted Chickpeas
- 2 15oz cans low sodium chickpeas -- rinsed, drained, skinned* and patted dry
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder (you can experiment to make it hotter if you want more heat)
- 1 teaspoon cumin
- 3 teaspoons maple syrup
Preheat oven to 425°F. Spread the chickpeas on a parchment lined baking sheet, and roast for 7-9 minutes or until dry. Combine the remaining ingredients in a medium bowl, whisk them until they are blended, then toss in the warm chickpeas and stir until coated. Spread seasoned chickpeas in single layer back onto the baking sheet. Continue roasting for about 25 minutes until crunchy and golden.
*Quick tip: Soaking chickpeas for about 10 minutes will lift their skins, making the task of skinning them a lot easier.
Baked Kale Chips
- 1 head kale, washed and completely dried
- 2-3 tablespoons olive oil
- Sea salt or your favourite spice mixture (I like harissa, which is a North African spice mix)
Preheat the oven to 275°F. Remove tough ribs from the kale, tear the leaves into bite-sized pieces and toss with olive oil in a large bowl until coated. Lay pieces flat in a single layer on a parchment paper lined baking sheet. Lightly sprinkle with salt or your spice mixture. Bake until crisp, turning halfway through, about 20-25 minutes. Note: Kale chips can be a bit fragile, so storing them in a plastic container instead of a Ziploc-type bag will keep them from turning into dust.
Quick tip: For an added nutritional boost, sprinkle nutritional yeast on the kale chips instead of salt. Nutritional yeast is very high in B vitamins, and is available in health food stores.