I love being an aunt.  My nephew Bryce is a teenager now.  That makes me feel old.  I was there when he was born, wow, maybe I am old.  Anyway, Bryce wants to be a chef when he grows up.  He is constantly cooking and baking things that are delicious.  I’m not saying that because we’re related.  His food is delicious.  Selfishly, I love it that he wants to be a chef.  He has written a cookbook that is coming out in a few weeks so I decided to feature one of his recipes today.  It is simple and inexpensive and you won’t be slaving away in the kitchen for long.  Thanks to Bryce for the recipe and Happy Saturday!

Bryce’s Recipe
2 (15.5oz) cans Chick Peas (rinsed and drained)
2 Tbsp. Extra Virgin Olive Oil
2 Tsp. Kosher Salt (Don’t have Kosher? Just use whatever you have on hand as a substitute)
1 Tsp. Black Pepper
3 Tsp. granulated garlic powder
2 Tsp. dried Basil




Step 1: Preheat oven to 375F

Step 2: Stir ingredients together in a medium mixing bowl. Pour mixture onto an non-greased cookie sheet and spread out into a single layer to ensure even cooking.

Step 3: Bake for approximately 15 minutes, depending how crunchy (or not crunchy) you would like the crisps to be. Like crunchy? Add more time. Don’t’ like crunchy? Reduce the time. Don’t forget to stir half way through, and also take this time to see how fast the crisps are cooking (some ovens cook faster/slower than others). 

Step 4: Enjoy!

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