Deborah Ryan’s Cheap and Simple Snacks

The Student Digestive: Snacks to make for when you’re studying

Kale Chips, Salted Almonds and Spiced Roast Chickpeas. Photograph: Deborah Ryan

Kale Chips, Salted Almonds and Spiced Roast Chickpeas. Photograph: Deborah Ryan

Tue, Apr 16, 2019, 09:06

   
  • Serves: 1
  • Cooking Time: 20 mins
  • Course: Side Dish
  • Cuisine: Spanish

Ingredients

  • Kale Chips
  • Large handful of curly kale
  • 1 tbsp olive oil
  • Salt/Pepper
  • ½ tsp Chilli Flakes (optional)
  • Salted Almonds
  • 1 cup almonds
  • ½ tsp salt
  • Spiced Roasted Chickpeas
  • 1 tin of chickpeas
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tbsp olive oil

Method

I’m a few weeks off finishing final year and I have come to the conclusion that trying to get through this semester is like running a bath that’s too hot and not giving yourself enough time to let it cool down.

That and the cold water tap in your student gaff is broken from a long gone sesh, so now you have to sit in this homemade sauna repeating to yourself that everything is fine.

Basically, it’s getting heavy. I’m bulk-buying stationary and have pretty much installed an IV drip of coffee into my arm to keep me going.

I went for a really expensive dinner this week. I was well aware of the impending hefty price tag and put some savings aside for it. It’s the kind of place where bookings sell out in advance in a matter of seconds, you can’t turn down dining here.

That is what I repeatedly told myself and also my family as they laughed at me when I told them how much I spent on this experience.

I had calculated that the meal was going to clear out my bank account down to the last ten cents but even then I had to text Bank of Dad under the table for a top up while my fellow diners ordered another bottle of wine.

This far too bougie escapade meant that I had to live off the residual fiver in my bank account for the week, mostly existing off scrambled eggs and air.

Here are some cheap and simple snacks to make for when you’re studying and trying to ignore the siren call of pints. They’re all made in the oven and can be stashed in a container for a few days or for one all-nighter. The almonds and chickpeas are really good in salads.

Warning: the first time I made these kale chips I was pretty heavy handed with the chilli flakes and burned the mouth off myself and my housemates but was also too tired to care.

I’m fine.

Kale Chips

Preheat the oven to 160°C

Tear the leaves off the stalks and wash in a colander. Drain really well.

Place in a single layer on a parchment lined tray and drizzle with olive oil, salt, pepper and chilli flakes (if using).

Roast in the oven for about 10 minutes, or until the edges are just starting to brown.

Keep an eye on them, they can burn quickly.

Remove from the oven and eat your feelings.

Salted Almonds

Preheat the oven to 135°C

Dissolve the salt in a bowl with 2 tbsp hot water. Add the almonds and mix it all together. Lay out flat on a parchment lined tray and roast in the oven for 40 minutes, stirring every 10 minutes (or in my case, whenever you remember).

The best way to see if they’re done is to try one, it should golden brown in the middle. They’ll get crunchier as they cool.

Spiced Roasted Chickpeas

Preheat the oven to 170°C

Drain the chickpeas into a colander and rinse well under cold water. Dry really well with paper towels.

Put the chickpeas on a parchment lined tray and mix in the olive oil, salt and pepper. Roast for 30-40 minutes until crispy.

Add in the paprika and cumin and mix well.

Store in a tightly sealed container.