Wednesday, September 19, 2012

lovin' from my oven.

i know, I KNOW! not really a recipe.  but they're still delicious, healthy snacks nonetheless. you can sprinkle the roasted chickpeas on a salad and the salad is, like, 60 times better than it previously was. and what screams fall more than cinnamon and apples (and... chickpeas...)...?

i finally bought a mandoline food slicer this weekend. this is what it looks like, if you were wondering (because apparently people don't know what a mandoline on). i was really excited to use it - hence the baked apple chips.  when i was freaking out about all of the vegetables and fruits i was going to slice and bake with my new kitchen toy (apples! sweet potatoes! WATERMELONS!?) one of my roommates thought i was talking about a "mandolin." aka the small musical instrument that closely resembles a guitar.

i've never attempted to slice a sweet potato with a small musical instrument.  but if you have, please let me know.

baked apple chips, found here

  • apple
  • cinnamon
  • parchment paper
  1. you can remove the apple core if you want - i didn't because i'm a) lazy and b) have no problem eating that part.  to each his own!
  2. use your mandoline to cut the apple into thin slices.  the amount of time the slices need in the oven depends on the thickness of your slices. 
  3. line a cookie sheet with parchment paper, and place slices on it. 
  4. rub cinnamon into the slices.
  5. bake at 275 for 2 hours, checking at the hour mark and every hour after that.  they are done when crispy!

baked spicy chickpeas, found here

  • 2 (15 oz) cans of chickpeas
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • salt
  1. rinse, drain, and then dry chickpeas with a paper towel.
  2. add chickpeas to oil/spice mixture and toss to coat evenly.
  3. transfer to parchment lined baking sheet and spread out in a single layer.
  4. bake at 400 for 20 minutes, mix them around, and then bake for another 10 to 15.

"cooking is like love; it should be entered into with abandon or not at all." 
- julia child

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