Appetisers

Three different types of roasted chick peas - high protein snack for anytime.

Soak McKenzie's Chick Peas in 3 cups of water overnight. Drain, place in fresh water, bring to boil and simmer until tender, usually 20-30 minutes. Drain and spread on a single layer on paper towel.

Preheat oven to 200C. Line a large baking tray with baking paper.

To make the PLAIN variety, place McKenzie's Chick Peas in a bowl. Pour in oil and McKenzie's Australian Natural Sea Salt and stir to coat the chick peas thoroughly. Spread onto lined baking tray evenly and place in oven.

To make the SPICED LIME variety, place McKenzie's Chick Peas in a bowl. Spread onto lined baking tray evenly and place in oven. As soon as the chick peas are cooked, pour over the lime juice, toss to coat and put back in oven for a further 5 minutes to evaporate the juice.

To make the SUGARED variety, spread McKenzie's Chick Peas on lined baking tray and sprinkle evenly with the sugar. Place in oven.

Cook for 40-45 minutes, checking them regularly and every 15 minutes shaking the tray and stirring the chick peas to ensure even cooking. The chick peas should be crisp and golden brown. The sugared variety may need 5-10 minutes less cooking time.

Cool chick peas on tray. Serve immediately or store once cold in an airtight container.

Tips: This snack is high in protein, a source of iron, fibre and low GI making it a great snack between meals, after school, after sport, as an appetiser or anytime really!! The flavour combinations are limited only to your imagination! For a spicy kick, try a mix of Clive of India curry power, olive oil and McKenzie's Natural Sea Salt. Try a herb mix of finely chopped fresh rosemary, sage, thyme and mix with olive oil and salt. Try finely grated parmesan cheese and garlic salt. These could even be served on top of thick or crunchy soups in place of croutons.