ROASTED FAVA BEAN CRISPS

I modeled these after a store-bought snack that I find particularly difficult to resist. The secret, I found through trial and error, is to soak—but not cook—the dried fava beans before roasting. (When you cook them in water, split and dried favas can turn into a delicious mush without warning, which meant my “errors” were put to good use.) If you can’t find beans that are split before being dried, feel free to soak dried whole ones, which split easily after soaking, but avoid those that still have the skin around the inner bean—they are very difficult to peel without cooking. These crisps are primarily meant for snacking, but they also make a nice crunchy garnish for soups and salads. Note that you can shake up the spices here: instead of one or both garlic and onion powders, try za’atar, sumac, garam masala, smoked paprika, Old Bay, or another favorite. Makes about 2 cups

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F.

Step 2

Spread the beans out on paper towels in a single layer and use more paper towels to pat them dry. Remove the paper towels and let them air-dry for a few minutes.

Step 3

In a large bowl, whisk together the rice flour, salt, garlic powder, and onion powder, then whisk in the olive oil. Add the beans and stir to thoroughly coat. Spread them out on a large rimmed baking sheet, being careful not to overlap them.

Step 4

Bake for 25 minutes, then turn off the oven (resist the urge to open it!) and let them sit while they cool, about 20 minutes. Take them out and transfer them to a large plate to continue cooling.

Step 5

Serve when cool or store in an airtight container at room temperature for up to 2 weeks.