Someone once told me "you're the goddess of the aperitif") that will go crazy for the finger food, for all that you can nibble while chatting, for everything that is as much as possible Informal ... and that we can extend in time ... But though Lent has begun ... I'm not particularly a believer, but rather respect those who choose to follow the dictates of religion ligiamente (as long as does not affect the freedoms of others and does not cause suffering - see the halal slaughter coop but do not open this topic.) In short, are always looking for light snacks, fat free, but so delicious born Jerusalem artichoke chips, and pumpkin seeds were residues this recipe ... not that time eh;)
roasted pumpkin seeds
Ingredients
Salt Flavored Pumpkin Seeds
Preparation Rinse the seeds and sprinkle with salt chosen and / or other spice powder (I used garlic powder, salt, rosemary, sage). mix well so that they are all well coated with spices. Toast over medium heat in a heavy-bottomed pan. They are ready when they start to brown.
Jerusalem artichokes Ingredients Dried
Jerusalem artichokes
Aromas
Preparation Rinse well well well for the Jerusalem artichokes and slice with a mandolin, flavor and put them in being until they are well curled and crisp (I took about 16 hours) or in a ventilated oven at 60 ° with a wooden spoon to keep the oven door slightly open.
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