Sriracha-Sesame Popcorn

After a bit of a hiatus from RITK we are back and I have some great recipes coming up for your reading pleasure in the next few weeks. It’s been a crazy last few months with lots of cake orders, some blog construction, and just general life business. Today’s recipe is one of my favorite snacks to make for parties, I hope you enjoy it!

I’ll have a new recipe next week on the blog so, be sure to subscribe to RITK so you never miss a delicious post!

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I started making stove top popcorn as a way to make popcorn a bit healthier (this is way better than those microwave packets full of salt and fake butter!)  I love stove top popcorn with just a bit of salt but after a while I thought of ways to make my snacks more savory and spicy. Today’s recipe is one of my concoctions to keep my snacks interesting. This recipe is also great to make in large batches, store in a airtight container and pack in lunches.

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So let’s talk about the method, below I will guide you through popping kernels on the stove, this is my favorite way to make popcorn at home and the method I use even if I’m not adding this sauce. I use olive oil although you can use sesame oil or coconut oil. After the popcorn is coated in spicy sauce, it goes into the oven to dry out. Before I added this last step I was eating soggy popcorn that required a few napkins, however drying the popcorn out in the oven cuts down on the messiness and also adds some more crunch.

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Sriracha-Sesame Popcorn

Ingredients:

  • 3/4 c olive oil
  • 1 1/3 c unpopped corn kernels
  • 3 Tbsp butter
  • 2 Tbsp sesame oil
  • 3 Tbsp Sriracha

Directions:

Preheat the oven to 250 degrees.

To pop the popcorn; I find it’s easier to do this in two batches. Start with a large-sized pot and heat 6 tablespoons of olive oil over medium-low heat. Heat until the oil is shiny and easily coats the bottom of the pan. Add 2/3 c of corn kernels to the warm oil and stir with a wooden spoon so that the kernels are evenly coated and spread out over the base of the pot. Cover and let the kernels pop (approximately 10-12 minutes).

Stay close to the pot, if you don’t hear any popping within a 4-5 second interval it’s time to take the pot off the heat. Once the kernels are all popped remove from heat. VERY CAREFULLY, using hot-pot-holders, firmly hold the lid down on the pot while you flip it over 2-3 times. This releases the steam from the popcorn. Next pour the popcorn into 2 shallow baking pans and pick out any burned or unpopped kernels and throw away.

Next, in a small saucepan combine the hot sauce, butter, and sesame oil over low heat until well combined and makes a thin sauce.

Distribute the sauce as evenly as possible over the popped corn (I like to use a combination of a slotted spoon and my hands). Then bake in the oven for 20 minutes. Store the popcorn in airtight containers or plastic bags.

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Refridgorator Pickles

 

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Anyone who knows me, knows of my love for pickles, really anything pickled I will eat. I always have and I always will. I find the salty and tangy flavors satisfying and I personally believe they pair with just about any meal. But hey. that’s just me.

Not too long ago, a good friend of mine introduced me to this recipe and I have been making them every week ever since. What are refrigerator pickles you ask? Good question. Refrigerator pickles are pickles that are pickled and stored in the fridge. They are good for about 2 weeks. This is opposed to pickles that are canned and can be stored for the long term.

This recipe is for a sweet pickle yet, they are still quite tangy and they are super easy to make! I hope you enjoy these as much as I have.

Easy Refrigerator Pickles

Recipe courtesy of Abigail Robinson

Ingredients:

  • 3 c water
  • 1 c vinegar
  • 1/2 granulated sugar
  • 1 Tbsp salt
  • 1/4 of a medium-sized onion, roughly chopped
  • 2 cloves of garlic
  • 1 Tbsp black peppercorns
  • handful of fresh dill
  • 2-3 cucumbers, sliced any which way you like

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Note on Ingredients: Think of the amounts listed with the ingredients above as ratio suggestions. This is what appeals to my taste buds but, if you prefer your pickles sweeter, then add some more sugar. Want them to taste more tangy? Add another splash of vinegar.

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Directions:

Let’s get this easy-peasy brine started; combine the water, vinegar, sugar, and salt in a small saucepan and place over low heat. Stir the mixture occasionally and leave the mixture on the stove top until the salt and sugar have completely dissolved. Once dissolved, remove from the heat and allow the mixture to cool.

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Once your brine has cooled to room temperature pour the brine into the container that the pickles will be living in (I typically leave them in a large plastic container or large glass jar). Add the chopped onion, garlic, peppercorns, fresh dill, and sliced cucumbers to the brine and seal up the container.

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Allow the cucumbers to sit in the brine for at least 8-12 hours before trying the pickles.

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Store them in the fridge in a sealed container for 7-10 days.

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Easy Refrigerator Pickles

Recipe courtesy of Abigail Robinson

Ingredients:

  • 3 c water
  • 1 c vinegar
  • 1/2 granulated sugar
  • 1 Tbsp salt
  • 1/4 of a medium-sized onion, roughly chopped
  • 2 cloves of garlic
  • 1 Tbsp black peppercorns
  • handful of fresh dill
  • 2-3 cucumbers, sliced any which way you like

Directions:

Combine the water, vinegar, sugar, and salt in a small saucepan and place over low heat. Stir the mixture occasionally and leave the mixture on the stove top until the salt and sugar have completely dissolved. Once dissolved, remove from the heat and allow the mixture to cool.

Once your brine has cooled to room temperature pour the brine into the container that the pickles will be living in (I typically leave them in a large plastic container or large glass jar). Add the chopped onion, garlic, peppercorns, fresh dill, and sliced cucumbers to the brine and seal up the container.

Allow the cucumbers to sit in the brine for at least 8-12 hours before trying the pickles.

Store them in the fridge in a sealed container for 7-10 days.

Homemade Sour Gummies

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I’ve seen these all over Pinterest and I really wanted to make some homemade sour gummies (aka sour patch kids) that weren’t artificially flavored.

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Before I jump into this recipe, I would like to talk about some of the ingredients listed below; I rarely name brands in my recipes, because while there are a few brands I always go to, in general I like to let readers choose which products to use, it’s your food after all! However, for this recipe I have noted the brands for two ingredients and here’s why;

I strongly recommend Simply Lemonade since the whole point of this recipe (for me) is to cut back on artificial flavors. If you look at their ingredients, it is just water, lemon, and sugar. So the way I see it, it’s just saving me the trouble of making lemonade from scratch. You can certainly use any kind of juice, freshly squeezed, or store bought that strikes your fancy.

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The other brand I mention is Knox for the gelatin. This is because not all gelatin is created equal, and I can’t with confidence say you will get the same results with other products. So, save yourself the trouble and use Knox gelatin, it can be found in most large grocery stores. I promise they are not paying me!

Homemade Sour Gummies
Recipe Adapted from Knox Gelatine

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Ingredients:

  • 1 c Simply Raspberry Lemonade*
  • 1/4 c freshly squeezed lemon juice (1-2 lemons depending on size)
  • food coloring (optional)
  • 2 packets of Knox Gelatin

*A note on ingredients; as noted above, you can use any kind of juice, lemonade, or flavoring you like but the trick is, that all of your liquid adds up to 1 1/4 c. The ratios in this recipe are really important to ensure the gummies hold their shape.

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Directions:

In a small sauce pan over low heat, warm the lemonade, lemon juice and food coloring (if using). Once the mixture is warm (not even boiling or simmering), add the gelatin.

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Stir with a fork until completely dissolved (2-3 minutes).

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Pour the mixture into a mold of your choice. I used a square brownie pan, but candy molds or a cake pan would work equally well.

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Place in freezer for 10-12 minutes. To de-mold the gelatin, run a butter knife around the edges.

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Then cut the gummie into 4 sections for easy removal from the pan.

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I then placed the gelatin on a paper towel and cut out shapes with a cookie cutter.

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I used the smallest cookie cutter I own so they are little bite-sized adorable gummies, but they are just as good at any size.

Store the gummies in a an airtight container and keep at room temperature or in the refrigerator.

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Homemade Sour Gummies

Recipe Adapted from Knox Gelatine

Ingredients:

  • 1 c Simply Raspberry Lemonade*
  • 1/4 c freshly squeezed lemon juice (1-2 lemons depending on size)
  • food coloring (optional)
  • 2 packets of Knox Gelatin

*A note on ingredients; as noted above, you can use any kind of juice, lemonade, or flavoring you like but the trick is, that all of your liquid adds up to 1 1/4 c. The ratios in this recipe are really important to ensure the gummies hold their shape.

Directions:

In a small sauce pan over low heat, warm the lemonade, lemon juice and food coloring (if using). Once the mixture is warm (not even boiling or simmering), add the gelatin. Stir with a fork until completely dissolved (2-3 minutes).

Pour the mixture into a mold of your choice. I used a square brownie pan, but candy molds or a cake pan would work equally well. Place in freezer for 10-12 minutes. To de-mold the gelatin, run a butter knife around the edges. Then cut the gummie into 4 sections for easy removal from the pan.

Place the gelatin on a paper towel and cut out shapes with a cookie cutter. Store the gummies in a an airtight container and keep at room temperature or in the refrigerator.

 

Bruschetta Stuffed Chicken

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Today’s recipe is for Bruschetta Stuffed Chicken. In the past I’ve been weary of cooking chicken breasts, often times they take forever in the oven and I’m worried about drying out the chicken. But recently I was inspired by this chicken recipe, and I thought, why not just blast them on high heat? So, I gave it a try and presto, I got moist chicken breasts that took about a half hour in the oven.

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That being said I nee you to bear in mind, when you make this in your own kitchen that the cooking times and the amount of filling you will need is going to vary depending on the size of the chicken breasts. Mine happenend to be pretty big, so if you have some that are on the smaller side they will most definately take less time to bake.

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One more thing, this recipe is great for making ahead of time. Stuffing the chicken and letting it set, enhances the flavor the longer the filling has a chance to sit and let the flavors meld together. I even find that the leftovers taste even better than when I cook them for the first time.

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Bruschetta Stuffed Chicken

Ingredients for Stuffing:

  • 1  tomato, medium sided, diced
  • 3 cloves of garlic, minced
  • 1 shallot, diced
  • 1/4 c grated cheese (Parmesean, Romano, or Asiago, or a blend of the 3)
  • 1 bunch of fresh basil

Ingredients for crumb coating

  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/4 c grated cheese
  • 1/3 c breadcrumbs, unseasoned
  • 3 chicken breasts

Directions:

Preheat your oven to 400 degrees.

Assemble all of your ingredients for the filling into a small mixing bowl and set aside.

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Spray a baking sheet or pan with cooking spray and set aside. Butterfly the chicken breasts. I rarely do a nice job on this, so don’t worry if you butcher it a bit, they will still be tasty. Just make sure there is some semblence of a pocket to put the filling in.

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Combine the ingredients for the crumb coating (except chicken) on a plate. Take the butterflied chicken breasts and coat the outside in the breadcrumb mixture.

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Place the chicken breasts on the prepared cooking pan and spoon 1/3 of the tomato basil mixture into the pocket of the chicken. Repeat this process with all the chicken breasts.

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If I have any left over breadcrumb mixture, I sprinkle it on top of the chicken and pat some more into the sides of the breasts.

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Roast in the oven for 30-35 minutes (depending on the side of your chicken breasts). Allow the chicken to rest for 5-10 minutes before eating, this is important, because this helps the chicken breasts retain their moisture.

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Buon Appetito!

Can’t get enough of homemade Italian food? Check out my articles on homemade pasta sauce and homemade meatballs.

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Bruschetta Stuffed Chicken

Ingredients:

For the stuffing:

  • 1  tomato, medium sized, diced
  • 3 cloves of garlic, minced
  • 1 shallot, diced
  • 1/4 c grated cheese (Parmesan, Romano, or Asiago, or a blend of the 3)
  • 1 bunch of fresh basil

For the crumb coating:

  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/4 c grated cheese
  • 1/3 c bread crumbs, unseasoned
  • 3 chicken breasts

Directions:

Preheat your oven to 400 degrees.Assemble all of your ingredients for the filling into a small mixing bowl and set aside.

Spray a baking sheet or pan with cooking spray and set aside. Butterfly the chicken breasts. I rarely do a nice job on this, so don’t worry if you butcher it a bit, they will still be tasty. Just make sure there is some semblance of a pocket to put the filling in.

Combine the ingredients for the crumb coating (except chicken) on a plate. Take the butterflied chicken breasts and coat the outside in the breadcrumb mixture.

Place the chicken breasts on the prepared cooking pan and spoon 1/3 of the tomato basil mixture into the pocket of the chicken. Repeat this process with all the chicken breasts.

If I have any left over breadcrumb mixture, I sprinkle it on top of the chicken and pat some more into the sides of the breasts.

Roast in the oven for 30-35 minutes (depending on the side of your chicken breasts). Allow the chicken to rest for 5-10 minutes before eating, this is important, because this helps the chicken breasts retain their moisture.

The Meatball Formula

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A few weeks ago I shared with you my recipe for pasta sauce. It was a very personal recipe to me which brings back memories of childhood. As much as any one kind of food can be, my homemade pasta sauce is part of who I am. It makes me think of my Nana, whom I was very close with, it makes me think of my Mom who taught me how to make it, and mostly it makes me think of Sunday dinners with family sitting around the table. As with my pasta sauce recipe, my homemade meatballs have a similar effect. To me a bowl of pasta and sauce with meatballs is home. The ultimate comfort food. And most importantly a part of my past. A page in my family history.

So with that, I introduce to you my recipe for meatballs aka the meatball formula. I’m calling this a formula because this seems to be the perfect ratios for what I consider the ultimate meatball. The formula calls for 3 lbs of ground meat. I like to use ground beef and ground turkey in a 2:1 ratio, so I typically use 2 lb of ground beef and 1 lb of ground turkey.

Now, keep in mind you can easily modify this; for example, you can use 1 lb of ground pork or veal in the place of turkey. Did my Nana make meatballs with ground turkey? No. Did she bake them in the oven? No, she fried them. But this is how I make my meatballs, so feel free to put your own spin on it.

Similarly to when I make pasta sauce I make big batches of meatballs, and freeze them so that I can defrost a few at a time as needed. The meatball formula can be doubled to make an army of meatballs, or reduced to make an amount appropriate to your needs. But, as I’ve said before, it’s my blog so I get to do it my way.

The Meatball Formula

Ingredients:

  • 2 lb ground beef
  • 1 lb ground turkey
  • 3 eggs
  • 3 cups breadcrumbs
  • 3 cups Romano cheese, grated
  • 3 cloves of garlic, minced
  • 1 bunch of parsley, chopped
  • salt, a generous pinch
  • pepper, a pinch

Directions:

Combine all ingredients one large mixing bowl.

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Mix with hands until all ingredients are evenly distributed. It’s messy, and cold but get in there! This my favorite way to cook-with my hands!

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Once the mixture is evenly mixed it’s time to start forming meatballs.

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Roll the mixture into 1 1/2 inch balls and place on lightly greased baking pans.

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I also like to make a few dozen mini (1/2 in) meatballs to add to soups.

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These mini meatballs do not need to be browned before freezing or cooking. Just toss them into soups as they are boiling.  Aren’t they adorable?

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Preheat oven to 375  and bake the meatballs for 10 minutes. Remove the meatballs from the oven and flip the meatballs over so that all sides brown evenly. Bake for an additional 8-10 minutes, the meatballs should be lightly browned on the outside.

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If freezing the meatballs, first freeze them on the baking pan, then after 12-24 hours transfer them to a large freezer bag. This way they will not stick together and you can easily remove as many as you need for meals.

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If cooking let the meatballs cook with sauce for a few minutes to ensure they are cooked all the way through. These meatballs make delicious meatball subs or sliders, or are perfect to go with some pasta and sauce.

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I hope you enjoy these meatballs as much as I do! Buon appetito!

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Baked Italian Meatballs

Ingredients:

  • 2 lb ground beef
  • 1 lb ground turkey
  • 3 eggs
  • 3 cups bread crumbs
  • 3 cups Romano cheese, grated
  • 3 cloves of garlic, minced
  • 1 bunch of parsley, chopped
  • salt, a generous pinch
  • pepper, a pinch

Directions:

Combine all ingredients one large mixing bowl. Mix with hands until all ingredients are evenly distributed.

Once the mixture is evenly mixed roll the mixture into 1 1/2 inch balls and place on lightly greased baking pans.

Preheat oven to 375 degrees and bake the meatballs for 10 minutes. Remove the meatballs from the oven and flip the meatballs over so that all sides brown evenly. Bake for an additional 8-10 minutes, the meatballs should be lightly browned on the outside.

If freezing the meatballs, first freeze them on the baking pan, then after 12-24 hours transfer them to a large freezer bag. This way they will not stick together and you can easily remove as many as you need for meals.

If cooking let the meatballs cook with sauce for a few minutes to ensure they are cooked all the way through.

The Bird is the Word

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It all started this past November a few days before Thanksgiving. First of all, if you don’t already know this, you should; Thanksgiving is my favorite holiday. I love, love, love it. I love all of the cooking/baking/love that goes into it. This year I was able to host my very first Thanksgiving, and even though I’m pretty sure I drove my husband crazy, I loved it. But I was spending so much time focusing on which side dishes to prepare (See: Butternut Squash Mac & Cheese, Roasted Mushrooms, and Buttermilk Biscuits ) that I really kind of forgot the turkey. I know, I know, that’s crazy talk.

So a few day before Thanksgiving, I started looking at different recipes for roasting a turkey. That’s when I came across various claims that spatchcocking a turkey is the fastest and greatest way to roast a turkey. So let’s back up, today’s word of the day is spatchcock. This is a cooking technique for poultry where the back bone is removed, the bird is pressed flat, and then cooked. Basically it’s a fancy word for butterflying a whole bird.

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Let me just say, this blew my mind. I had never heard of it before and I was kind of fascinated by a technique that claimed to cut cooking down significantly and produce a juicy turkey with a crispy outside. But this was days before Thanksgiving, and I was not brave/crazy enough to experiment with this technique for the very first time on Thanksgiving.

Now let’s fast forward to a few weeks ago. My time had come, and I was ready to try this whole spatchcocking thing for myself. I bought a 4 lb chicken, brined it, and gave it a try. OH MY GOODNESS. It was magnificent! It was delicious! It was more than I dreamed it would be. Thankfully my husband called to say he would be working late that night because I almost ate the whole chicken myself. I have no regrets.

So without further ado, I give you my recipe for a fool-proof roasted chicken. Be brave! This yields awesome results and I will most certainly be doing this the next time I host Thanksgiving.

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Spatchcock Roasted Chicken

Ingredients:

  • brine for the chicken
  • 4 lb roasting chicken
  • 2 oranges
  • 2 lemons
  • cooking spray
  • 2 Tbsp butter
  • 2 tsp bacon fat (optional)
  • salt
  • pepper

Step 1: Brine the bird

You can use any brine you like. I halved this recipe from Pioneer Woman. I like this one in particular because it gives the bird sweet and savory flavors. I swear by brining whole birds before roasting, you’ll never have a dry roasted bird again! I recommend brining for at least 16 hours, or up to 24 hours before roasting.

Step 2: Spatchcock

Take the chicken out of the brine and allow it to drain for a few minutes.

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Place the chicken on a cutting board and pat dry with a paper towel.

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Using kitchen scissors, cut vertically along the backbone of the chicken on both sides and remove entirely.

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Flip the chicken over and press the bird as flat as you can.

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Step 3: Roast the chicken

Preheat the oven to 425 degrees. Place a cooling rack in a flat baking pan and put in the oven while it is preheating. Slice the lemons and oranges into thin round slices and set aside. Melt the butter (and bacon fat if using) in the microwave and set aside.

Once the oven is up to temperature, remove the hot pans from the oven. Carefully, spray the cooling rack with non stick cooking spray and arrange the lemon and orange slices on the the rack.

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Place the chicken on top of the citrus. Brush the skin with the melted butter (and bacon fat) and sprinkle with salt and pepper.

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Roast for 50-60 minutes until the chicken reaches an internal temperature of 165. Let the chicken rest for 10 minutes before cutting up and eating.

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Just look at that beauty.

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How you doin?

Sorry, I’ve been watching a lot of Freinds reruns lately. I regret nothing.

The wings and thighs are my favorite, and I love using the juicy meat from the breasts in sandwiches and soups. After carving the chicken, save those bones! Later this week I will share with you my absolute favorite recipe for brown chicken stock.

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Enjoy and let me know how your chicken turns out.

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Spatchcock Roasted Chicken

Ingredients:

  • brine for the chicken
  • 4 lb roasting chicken
  • 2 oranges
  • 2 lemons
  • cooking spray
  • 2 Tbsp butter
  • 2 tsp bacon fat (optional)
  • salt
  • pepper

Directions:

Step 1: Brine the bird. You can use any brine you like. I recommend brining for at least 16 hours, or up to 24 hours before roasting.

Step 2: Spatchcock

Take the chicken out of the brine and allow it to drain for a few minutes. Place the chicken on a cutting board and pat dry with a paper towel. Using kitchen scissors, cut vertically along the backbone of the chicken on both sides and remove entirely. Flip the chicken over and press the bird as flat as you can.

Step 3: Roast the chicken

Preheat the oven to 425 degrees. Place a cooling rack in a flat baking pan and put in the oven while it is preheating. Slice the lemons and oranges into thin round slices and set aside. Melt the butter (and bacon fat if using) in the microwave and set aside. Once the oven is up to temperature, remove the hot pans from the oven. Carefully, spray the cooling rack with non-stick cooking spray and arrange the lemon and orange slices on the the rack.

Place the chicken on top of the citrus. Brush the skin with the melted butter (and bacon fat) and sprinkle with salt and pepper.

Roast for 50-60 minutes until the chicken reaches an internal temperature of 165. Let the chicken rest for 10 minutes before cutting up and eating.

The Tuna Salad Alternative

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Howdy! Today I have a quick and delicious recipe that makes a great make-ahead lunch or just an all-around yummy snack; the Tuna Salad Alternative.

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I personally am not a fan of tuna salad or chicken salad. For one, I don’t care for too much mayonnaise in general, but also canned tuna grosses me out a bit.  I stumbled across this recipe not too long ago and had to try it out right away. What really caught my attention was the use of chickpeas in place of tuna or chicken. I made a few alterations to the recipe and I was so pleased with the final results that I had to share it with you.

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I hope you enjoy this and I promise holiday baking posts will be coming soon.

The Tuna Salad Alternative

slightly adapted from LaurenConrad.com

Ingredients:

  • 1 can of chickpeas (15 oz), drained and rinsed
  • 1 celery stalk
  • 1 1/2 TBSP rice wine vinegar
  • 1/4 cup fat-free Greek yogurt
  • 1 Tbsp mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp cumin

Optional Additions:

  • Handful of nuts of your choice, roughly chopped
  • Handful of raisins or dried cranberries, roughly chopped
  • 2 TBSP pickles, roughly chopped

The Tuna Salad Alternative Ingredients

Directions:

Roughly chop the chickpeas, celery, and optional additions.

Combine all ingredients in a bowl and mix together.

Serve on toasted bread, your favorite crackers, or on top of a salad and enjoy!

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It’s certainly not the most complicated recipe in the world, but it is yummy! What are your favorite additions to a tuna or chicken salad? I’m partial to dill pickles, or a crunchy nut such as pistachios.

If you’re enjoying these posts and don’t want to miss any new ones be sure to join my other Reckless Readers and subscribe to receive new posts via email.

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The Tuna Salad Alternative

slightly adapted from LaurenConrad.com

Ingredients:

  • 1 can of chickpeas (15 oz), drained and rinsed
  • 1 celery stalk
  • 1 1/2 TBSP rice wine vinegar
  • 1/4 cup fat-free Greek yogurt
  • 1 Tbsp mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp cumin

Optional Additions:

  • Handful of nuts of your choice, roughly chopped
  • Handful of raisins or dried cranberries, roughly chopped
  • 2 TBSP pickles, roughly chopped

Directions:

Roughly chop the chickpeas, celery, and optional additions. Combine all ingredients in a bowl and mix together.Serve on toasted bread, your favorite crackers, or on top of a salad.

Satisfying the Crunch Factor

The crunch factor; a craving that can only be satisfied by consuming crunchy food items. Food items can be of either the sweet or salty persuasion. The crunch factor often occurs; while working on the computer for a prolonged amount of time, watching the tv or movies, playing video games, or around 4 pm (aka snack time).

Ah, yes, the crunch factor. I’m always looking for ways to keep it healthy and still satisfy the CF. While I’ve tried out a variety of crunchy snacks, roasted chickpeas is my new favorite way to satisfy my crunchy cravings.

Roasted chickpeas are an ideal CF snack because they are (1) easy to make, (2) store well in air tight containers, and (3) are a healthy and flavorful alternative to potato chips.*

*Ok, fine I’m not a nutritionist, but I swear these crunchy beans are better than Doritos and Cheese-its.

So here it is, roasted chickpeas two ways; spicy and sweet.

Spicy Roasted Chickpeas
Ingredients:
2 cans of chickpeas (15 oz cans)
2 tbsp olive oil
1 1/2 tsp paprika
1 1/2 tsp cumin
1/2 tsp cayenne
Optional Add-in: a dash of “Perfect Pinch” for chicken (or any other pre-mixed spice combination of your choice)

First drain the chickpeas in a strainer.

Wash with cool water to rinse the starch off.

Next pour the beans onto a clean kitchen towel or paper towels to air dry. The key to these becoming a crunchy snack inside-out is allowing them enough time to thoroughly dry. I recommend allowing them to air dry for at least 1 1/2 hours-2 hours.

After allowing the peas to dry, preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Next, in a small mixing bowl combine the chickpeas with the olive oil and all spices.

Give it a good toss to evenly distribute.

Next, pour the chickpeas onto the prepared baking sheet so that they are in a single layer and pop into the oven.

These will take 40 minutes in the oven before reaching optimal crunchiness. Every 10 minutes take the tray out and toss with a spatula. Do not shake the pan to rotate the peas when they are hot, as this might cause them to pop/explode in one’s face. You’ve been warned.

Sweet Roasted Chickpeas
Ingredients
2 cans of chickpeas (15 oz cans)
1 tbsp + 1 tsp olive oil
2 tsp cinnamon
1 tbsp granulated sugar
Optional Add-in: a dash of apple pie or pumpkin pie spice
1 tbsp honey

To make the sweet version of these crunchy peas follow the directions above EXCEPT only toss the dried chickpeas in olive oil, cinnamon, sugar, and any additional spices you have selected. Immediately after taking them out of the oven, pour the chickpeas into a small mixing bowl and toss them with the honey while still piping hot. Pour them back onto the baking sheet and allow them to cool and the honey to harden.

Also, since these have sugar on them they need to be monitored more closely in the oven to prevent burning. Bake for only 30-35 minutes.

 

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Spicy Roasted Chickpeas

Ingredients:

  • 2 cans of chickpeas (15 oz cans)
  • 2 tbsp olive oil
  • 1 1/2 tsp paprika
  • 1 1/2 tsp cumin
  • 1/2 tsp cayenne

Directions:

First drain the chickpeas in a strainer. Wash with cool water to rinse the starch off.

Next pour the beans onto a clean kitchen towel or paper towels to air dry. The key to these becoming a crunchy snack inside-out is allowing them enough time to thoroughly dry. I recommend allowing them to air dry for at least 1 1/2 hours-2 hours.

After allowing the peas to dry, preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Next, in a small mixing bowl combine the chickpeas with the olive oil and all spices.

Give it a good toss to evenly distribute.

Next, pour the chickpeas onto the prepared baking sheet so that they are in a single layer and pop into the oven.

These will take 40 minutes in the oven before reaching optimal crunchiness. Every 10 minutes take the tray out and toss with a spatula.

 

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Sweet Roasted Chickpeas

Ingredients:

  • 2 cans of chickpeas (15 oz cans)
  • 1 tbsp + 1 tsp olive oil
  • 2 tsp cinnamon
  • 1 tbsp granulated sugar
  • a dash of apple pie or pumpkin pie spice (optional)
  • 1 tbsp honey

Directions:

First drain the chickpeas in a strainer. Wash with cool water to rinse the starch off.

Next pour the beans onto a clean kitchen towel or paper towels to air dry. The key to these becoming a crunchy snack inside-out is allowing them enough time to thoroughly dry. I recommend allowing them to air dry for at least 1 1/2 hours-2 hours.

After allowing the peas to dry, preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Next, in a small mixing bowl combine the chickpeas with the olive oil and all spices.

Give it a good toss to evenly distribute.

Next, pour the chickpeas onto the prepared baking sheet so that they are in a single layer and pop into the oven.

These will take 30-35 minutes in the oven before reaching optimal crunchiness. Every 10 minutes take the tray out and toss with a spatula.