Crispy Roasted Chickpeas

by Liz Child

If you are anything like me, you’ll be craving salty crisps most days and have diagnosed yourself as a snackoholic. I promise these healthier, savoury, crispy snacks will satisfy your cravings and you’ll feel good after eating them. Chickpeas are high in healthy protein and fibre and these only need a teeny bit of oil and seasoning to get really crispy and deliciously moreish. Added bonus? A tin of chickpeas is cheaper than a big bag of crisps too! The only downside is that these take longer than you think they would to crisp up in the oven. So to save energy, we always cook them in the bottom of the oven when we have it on for something else anyway. If you have cooked them long enough and then cool them completely before storing in a box or jar, they should stay nice and crispy in the cupboard for about 4 days.

These are not just good as a snack, try them on top of salads, soups, stews for added crunch and flavour. Did you make these? Tell us in the comments and please share your favourite seasonings too. We love to get inspired.

Liz x

Ingredients

  • 1 tin of chickpeas, drained, rinsed and thoroughly dried
  • olive oil, just a small drizzle, about 1 teaspoon
  • salt, only a small pinch, around 1/4 of a teaspoon
  • curry powder – I use about 1 tbsp per tin of chickpeas (or any seasoning you prefer eg smoked paprika, chilli, cumin, garlic powder, herbs, lemon zest…)

Method

  1. Drain and rinse your chickpeas then tumble them onto a clean tea towel. Place a second clean tea towel on top and gently rub to dry the chickpeas and rub off some of the skins. Removing the skins does make them dry out a little faster and the skins themselves are a delicious, crispy addition. If you can be bothered, gently pinch the chickpeas to pop them out of their thin skins. Don’t worry if you don’t get them all.
  2. Spread the dried chickpeas out into a baking tray in one layer. Drizzle with the oil and seasoning and shake the tray to evenly coat each chickpea in the spices.
  3. Place the tray in an oven at 190C for at least 40 minutes and even up to an hour. They should shrink and dry out completely. Allow them to completely cool in the tray, they’ll crisp up even more as they cool. Then store them in an airtight container and eat within 3 or 4 days.

Kale Crisps

by Liz Child

Kale crisps are easy to make and surprisingly delicious. If you’re looking for a healthy, savoury snack, you’ve come to the right place. Kale crisps remind me of crispy seaweed so as well as snacking on them whilst watching a film, I also crumble them over rice or noodle bowls. I’ve seasoned this batch with toasted sesame oil and chilli flakes to enhance that Asian, seaweedy flavour, but you can flavour your crisps exactly how you like them. Some other family favourites: nutritional yeast and garlic/onion powder (cheese & onion), smoked paprika and maple syrup (smokey bacon), or just plain old salt and pepper! Share your favourite flavour combos in the comments.

Kale is a real Irish superfood, full of fibre and vitamins, most notably vitamin C, calcium, magnesium and vitamin B-6. Kale crisps are a fun way to get all that goodness in.

*All the ingredients pictured below can be added to your organic veg order and delivered to your door. We deliver to every address in Ireland and Northern Ireland.

Liz x

Ingredients

  • approx 14 curly kale leaves (any type of kale works)
  • 1 tbsp toasted sesame oil (or any oil you like)
  • chilli flakes to taste (or other flavours you like, see above for ideas)
  • 1/2 tsp salt (or to taste)
  • 1 tbsp sesame seeds (optional)

Method

  1. Turn the oven on to 150C (130C fan) and find your largest baking trays. Line the trays with baking parchment – we sell a 100% compostable one.
  2. Rinse the kale and dry it thoroughly. I place the rinsed leaves onto a clean tea towel then use a second tea towel to blot the leaves dry.
  3. Tear the kale leaves from their stems and place in a large mixing bowl. Do not throw the stems away, they are delicious finely sliced and sautéed. Use in stir fries or add to risottos or stews…
  4. Add the oil, salt, chilli flakes and sesame seeds to the bowl and mix and massage the seasoning into the leaves. Break up any large pieces as you go.
  5. Spread the leaves out onto the lined baking trays, it’s best if they are in an even layer and not overlapping.
  6. Bake in the oven for 20-30 minutes or until completely dried out and crispy. You will need to stir them half way through.
  7. Allow them to cool completely before storing in an airtight container. They are prone to loose their crispness so eat the same day or you can try adding a few grains of rice to the bottom of the container to act like silica gel packs in bought kale crisp packets. Just be careful not to eat them accidentally.

Soy Sauce Toasted Sunflower Seeds

by Liz Child

These simple seeds are so savoury, crunchy and moreish! The perfect salad or soup sprinkle. Here’s a quick video tutorial to show you the easy method. Otherwise read on below. You can buy organic seeds and soy sauce (or gluten free tamari) from our website along with the best organic fruit and veg. We deliver to every address in Ireland.

Liz x

Ingredients

  • seeds of your choice (sunflower, pumpkin, sesame or a mix)
  • soy sauce (or tarmari if you are avoiding gluten)

Method

Measure out your seeds into the jar you’d like to store them in. Make sure you leave some space in the jar though as they will expand as they are toasted.

Tip the seeds into a dry frying pan on a high heat. Keep them moving with a wooden spoon and toast them until they are taking on some colour, starting to crackle and pop and smell incredible!

Once they are toasted well, add a splash of soy sauce and quickly stir to coat all the seeds in the salty seasoning.

Take the pan off the heat and let the seeds completely cool down before returning them to the jar and securing the lid.

They should stay fresh for at least a month in the jar. Sprinkle them on salads and soups or eat them as a snack. Enjoy!