I have been buying Chick Nuts from the supermarket’s health food section for a while now. They’re great in school lunch boxes. But a bit expensive. I knew I could make them myself, but who knew it could be so easy??? I first tried with canned chick peas, but really they didn’t get dry enough and so I gave up. Until I was directed to this Wiki recipe. I even prefer these home made ones to the bought ones… which in my childhood was the biggest compliment you could give something (tongue-in-cheek) “It’s better than a bought one!” A couple of notes: these are NOT NUTS, so don’t let your grade 2 teacher tell you that you can’t bring them to school… and they have nothing to do with trans-gender equipment….. just sayin’!!
>Edited to add: I am told that Masterfood Garlic Salt has 320 in the Vegetable Oil, but apparently the Woolworths Select (Australia) brand is okay. This tells me that I need to find a good link to a Failsafe shopping list to include.
INGREDIENTS:
- DRIED chick peas
- Canola oil
- Garlic salt
METHOD:
- Soak chick peas in plenty of water over night. Let’s say, at least 10 hours.
- Drain, pat dry with a tea toweland then spread evenly onto oven tray
- Cook in moderate (180degC) oven for about 45 minutes
- They will have shrunk again to close to original size
- While they’re still hot, toss them in a little oil and garlic salt (to taste) (I started without the oil, but the salt wasn’t sticking. I only used about 1/2 tab.)
- Leave out to cool and dry
- Store in airtight container
Verdict:
Yum! These are great. I now have to go and have a chat with DD’s teacher to explain why these do actually make a GREAT Brain Food choice.
Tweeks:
I used Garlic Salt because I had it in my pantry. You might like to use some garlic-infused oil and sea-salt. Whatever floats your boat. If you’d like to make some NON-Failsafe ones, then add whatever herbs/spices you would like.
Recipes supplied by Frillypants, please check out her blog!