For as long as I can remember, I’ve eaten something sweet with my potato chips. I love the combo of sweet and salty, but I get strange looks. I’ve been looking it up on the web, and there are plenty of folks who like odd combos. Pickles and ice cream are just the start:
- dill pickles and peanut butter
- slice of ham, cream cheese spread all over it, wrapped around a dill pickle.
- banana pepper slices, mayo, wrapped in whole wheat wrap.
- potato chips and ketchup
- potato chips crunched up in sandwich.
- microwaved peeps
- maple syrup on grits
- Cold, cooked broccoli spread with mayo and drizzled with lemon juice.
- Orange Crush and peanuts
- Olive sandwiches, on white bread with mayo
- Saltines sprinkled with lemon juice
- Mix ketchup and horseradish, serve spread on saltines.
I love falafel,so it makes sense that these beans sound yummy. This recipe was in my Cookie Magazine, and it sounded weird, yet strangely tempting:
Crispy Cinnamon Garbanzo Beans
These tasty (no-allergy!) nut alternatives are great to have out around the holidays. Give them to the kids in rolled-up parchment-paper cones.
- 1 cup dried garbanzo beans
- 2 tablespoons vegetable oil
- 2 tablespoons raw (or regular granulated) sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
Soak the beans overnight in cool water. Drain and pat them dry with paper towels.
- Preheat oven to 350º F.
- In a bowl, toss the beans with the vegetable oil and sugar.
- Spread them in a single layer on an ungreased baking sheet. Roast them in the oven until crunchy and no longer soft in the centers, about 45 minutes. (Stir them a few times to prevent burning.)
- Immediately toss the beans in a bowl with the cinnamon and salt. Cool and serve, or store in an airtight container at room temperature for up to a week.
TIP: For a savory snack, try tossing the beans with salt, paprika, and freshly ground pepper instead.
Makes 3 cups | 5 minutes active time | 50 minutes total (plus overnight soak)
I’d love to hear about any odd combos you’ve tried!