Times have been quieter around Theresa’s office and it’s times like this that parcels start turning up at our door. Usually from Amazon. The latest was this baking sheet.
|Another unglamorous kitchen accessory that just makes life a lot easier|
Made of some kind of black plastic it didn’t grab me straight away. Then I used it as a liner on top of the tray; what a difference. It still crisps up whatever you’re roasting without the hassle of crisping half of it on to the tray, which you’re then forced to scrub for half an hour after dinner’s a distant memory. I’m not bitter, but this has happened too many times, particularly in the creation of my (one of many I hasten to add) piece-de-resistance the chickpea chip – or fry – location dependent.
A more nutritional and lighter option than eating regular potato-fries for dinner, it is the long-time best friend of our Pizza-Fridays. However, usually, I lose half of them stuck to the sheet and the other half get kind of twisted and mushed as I scrape them off the tray. But no longer. Get yourself some of these baking sheets and give this recipe a go. It’s so easy and the results are amazing. I can honestly say that now I have the tray to preserve the shape, which was always the problem previously, I prefer these over their potato-friends.
|Now tell me that’s not a good shot?|
Makes a serving for 2 people
1 cup chickpea flour
2 1/2 cups water (or stock can be substituted for a deeper flavour)
1 tsp salt
1 tbs nutritional yeast
3 tbs olive oil
- Preheat your oven to 400 degrees and set up your plastic baking sheet (or you could use grease-proof paper, or a rubber sheet if you don’t have this) on a baking tray.
- Before placing on the heat, mix 1 tsp of the salt and 1 tbs of the olive oil with the rest of the ingredients, using a hand-held whisk in a small saucepan.
- Now slowly heat over a medium-low flame, whisking all the time to avoid lumps. When the mixture starts to spit a little, turn down the heat, and switch to stirring with a wooden spoon. It should start pulling away from the sides.
- After another 7-8 minutes, the mixture should start to get pretty thick and dry, really pulling away from the sides of the pan. Grease a plate and a spatula with a little olive oil.
- Using the spatula, tip the contents of the pan out onto the greased plate. Working quickly, smooth it over the plate roughly 1/2 cm thick. Try to get the surface as smooth as possible for better looking chips.
- Refrigerate the mixture to allow it to set for at least an hour. Once set, take out of the fridge and slice it into your desired shape of chip.
- Carefully; the chips are quite fragile, place the chips on the baking sheet and toss with the remaining olive oil and salt. Bake in the oven for 25-30 minutes, taking out and turning at least once during the process to ensure an even crisp.