3.03.2010

Legendarny Smaks - Kale Chips & Spicy Garbanzos


LA Blogger Smitty is back again with this mouth watering healthy (yay!) treat. Take it Smitts...
And now for some delicious snack foods that would have sent your 6-year-old self running for the hills in search of the nearest bag of Cool Ranch Doritos -- kale chips and spicy roasted garbanzo beans!

It is an amazing fact of life that olive oil, lemon juice, and salt (plus some spices, if you get the urge), will make just about anything delicious. Especially when roasting things. The sooner we embrace this, the better.

First example: Kale!

All you need for your kale chips is:

One bunch kale (very easy to find at your grocery or farmers market this time of year)
Olive oil
Sea Salt
A couple of lemons (fresh off the tree in your front yard if you have one, and if you don't...move to California! then you will)

1) Remove the stems from your kale leaves, and toss them in a large bowl with a couple of tablespoons olive oil and the zest of 1 lemon to coat.

2) Place the leaves in a single layer of a roasting pan and sprinkle with sea salt. Roast at 250 degrees for about 30 minutes, or until leaves are crispy.

3) Remove from roasting pan and transfer to paper towels to soak up the excess oil. Serve as a snack or as an appetizer at a dinner party -- the salty, lemony crisps will be gobbled up faster than you can say "greens are good for you!"


Next up: Garbanzo beans!

This recipe is a modified version of the Fried Garbanzo Beans they serve at The York, a great bar on the east side of LA. At the York, however, they fry their garbanzos (yes, in a fryer like french fries), and while those are delicious, I prefer my slightly healthier roasted kind.

For this one you'll need:
Large can garbanzo beans
Olive Oil
Sea Salt
Cayenne pepper (I like to supplement with chili powder and cumin too)
Juice of 2 lemons

1) Drain and rinse the garbanzos, then toss them in a bowl with 2 tablespoons olive oil, salt, cayenne, and some chili powder and a bit of cumin if you like. (I don't measure the spices, but I'd say about a 1/2 tsp each salt, cayenne and cumin, and I use a bit more of the chili powder just for color).

2) Transfer to roasting pan, and roast at 350 for about 45 min or until the garbanzos look nice and toasty like below.

3) Transfer garbanzos to a bowl and mix with the lemon juice and a bit more salt and cayenne. Eat them as-is for a snack, or add them to salad. Enjoy!


1 comment:

dapeen said...

you make me allll garbanzo smitty - BONSAI! Great thread.