My husband and I often have friends round for dinner, and while it’s tempting to revert back to the kind of dinner parties we threw as students (usually a bowl of crisps followed by pizza and beer… and then maybe some more beer), there comes a time when you want something a bit classier. Now that I’m officially in my late twenties (sob!), the beer has been replaced with a nice bottle of wine, and the pizza has been replaced by a healthier, homemade meal.
I still like to serve a small snack for people to nibble on as they arrive, but crisps just don’t cut it any more. They’re too obvious, they’re unexciting, and they’re not going to impress anyone.
These crispy roasted fava bean chips are one of my favourite alternatives for those times when you want to serve something a little bit more unusual. You can flavour them however you like, and they go beautifully with a glass of crisp white wine. A classier way to get your crunch fix!
These fava bean chips are nice and easy to make, so they won’t add much stress to your day.
Just boil up some dried split fava beans for 20 minutes or so, then roast them until they’re nice and crispy. It’s mostly hands-off time, so you can be getting on with preparing dinner- or if you’re anything like me, tidying the house in preparation for your guests. Once the chips are roasted, toss them with your choice of flavourings. I like smoked paprika, finely grated parmesan cheese, or even just simply salt and vinegar.
This time I went for parmesan cheese, but also added some fresh herbs and garlic for an extra pop of flavour- a classic combination that’s a real people-pleaser. The end result can be summed up in three words- ‘just one more’. They’re super moreish, and I promise you, your guests won’t stop eating until the bowl is empty!
- Serves 3
- 130g (~ 1/2 cup) dried split fava beans
- 1 tbsp olive oil
- Salt
- Black pepper
- 2 tbsp finely grated parmesan cheese
- 1 small clove garlic, peeled
- Small bunch fresh green herbs (I used parsley)
- 1 tbsp extra virgin olive oil
Boil the dried split fava beans in plenty of water for 20- 30 minutes, until they are fairly soft but still holding their shape.
When cooked, drain the beans, and toss them with a little olive oil and a good pinch of salt and pepper. Spread the beans out on a baking tray (in a single layer if possible), and roast at 190°C (Gas Mark 5 / 375°F) for about 35 minutes, until they’re fairly crispy, and just beginning to turn golden. You’ll need to stir the beans every 10 minutes or so, to ensure they cook evenly.
Sprinkle the parmesan cheese over the beans, and toss to coat. Return to the oven for a further 5- 10 minutes, until the cheese is crispy and the beans are golden brown. Remove from the oven, and leave to cool.
Add the small clove of garlic and the fresh herbs to a mini food processor, and blitz until finely chopped. Add the olive oil, and blitz again to combine.
When cooled, add the cheesy roasted fava beans and the herb mixture to a bowl, and mix well. Serve at room temperature