Toasted and Roasted

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
• kale

1. Wash kale and rip into large pieces (removing center stem)
2. Dry with paper towel and arrange on a foil lined baking sheet
3. Toss with equal parts coconut oil and soy sauce (you don’t want leaves drenched, just lightly coated).
4. Sprinkle with coconut flakes.
5. 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

1. Melt butter in a saucepan over medium-low heat.
2. Stir in hot sauce and stir until combined.
3. Spread out dried chickpeas on a foil lined baking sheet.
4. Pour hot sauce mixture over the beans and toss until coated.
5. 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

1. Toss beet slices with flavored olive oil.
2. Arrange on a foil lined baking sheet.
3. Sprinkle with sea salt.
4. Bake for 20 minutes at 350 degrees.