Sundays are my day for food prep – shopping, washing, chopping… and using up the ingredients I didn’t get around to using the previous week. One of my favorite methods for saving leftover produce is roasting. I wanted to share a few of my easy go-to recipes for healthy snacks that pretty much require an oven and a little bit of time…
First up? Kale Chips. Yes, I have posted about them before… but these have a fun spin!
- Coconut Kale Chips with Soy Sauce
- coconut oil
- soy sauce
- unsweetened coconut flakes
- Wash kale and rip into large pieces (removing center stem)
- Dry with paper towel and arrange on a foil lined baking sheet
- Toss with equal parts coconut oil and soy sauce (you don’t want leaves drenched, just lightly coated).
- Sprinkle with coconut flakes.
- Bake at 300 degrees for 12-15 minutes.
In Hawaii, one of my favorite spots – Honu – serves roasted chickpeas (in lieu of bread) when you arrive. They are so addicting, but I’ve never tried to make my own. When I came across a Buffalo version, I knew I had to give them a try!
Buffalo Roasted Chickpeas
- 1 tablespoon butter
- 1/4 cup hot sauce
- 15 oz can garbanzo beans, drained and rinsed
- Melt butter in a saucepan over medium-low heat.
- Stir in hot sauce and stir until combined.
- Spread out dried chickpeas on a foil lined baking sheet.
- Pour hot sauce mixture over the beans and toss until coated.
- Bake at 450 degrees for 30-35 minutes until browned.
Beets are one of those things that I buy and while I enjoy them, only get around to cooking them half the time. Once I discovered beet chips, my fridge became a happier place. I spiced this version up a bit with flavored olive oil.
Blood Orange Beet Chips
- beets, sliced thinly with a mandolin
- blood orange olive oil
- Maldon sea salt
- Toss beet slices with flavored olive oil.
- Arrange on a foil lined baking sheet.
- Sprinkle with sea salt.
- Bake for 20 minutes at 350 degrees.