Monday, November 5, 2012

perfect fall snack

Mr. KK and I enjoy spending time at this little craft beer and bistro place down the street from our house. Not only do they have an impressive beer list, they actually have really good food.

One of our favorite small plates are their fried cumin-spiced fried chick peas. They so crunchy and delicious that they're completely addictive.

In true KK fashion, I've recreated this small plate at home; baking the chick peas instead of frying them, making them a healthy snack.

2 cans chick peas, drained and rinsed
2 Tbsp olive oil
1 Tbsp cumin
1 Tbsp paprika

Preheat oven 400 degrees.

Place rinsed chick peas on paper towels on a baking sheet to dry them. Once dry, throw away paper towels.

In a bowl combine olive oil, cumin and paprika. Pour in chick peas and stir until coated. Toss with salt.

Pour chick peas onto the baking sheet in a single layer.

Bake 35-40 minutes until dried and crispy.

(keep and eye on them, sometimes they cook quickly. and you may hear them popping!)


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