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 is...read 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
ingredients:
- apple
- cinnamon
- parchment paper
instructions:
- 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!
- 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.
- line a cookie sheet with parchment paper, and place slices on it.
- rub cinnamon into the slices.
- 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
ingredients:
- 2 (15 oz) cans of chickpeas
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- salt
instructions:
- rinse, drain, and then dry chickpeas with a paper towel.
- add chickpeas to oil/spice mixture and toss to coat evenly.
- transfer to parchment lined baking sheet and spread out in a single layer.
- 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
