Jeri Ryan’s Recipes For Roasted Chickpeas, Lemon-Buttermilk Pops - WTNZ FOX 43 Knoxville, TN

Jeri Ryan’s Recipes For Roasted Chickpeas, Lemon-Buttermilk Popsicles

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Here are "Body of Proof" star Jeri Ryan's recipes, which were demonstrated on Access Hollywood Live on February 19.

ROASTED CHICKPEAS

1 can chickpeas, rinsed & drained
2 tsp olive oil
1/2 tsp maple syrup
1 1/2 tsp brown sugar
1/4 tsp salt

Preheat oven to 450.

Place chickpeas on a Silpat (or parchment paper)-lined baking sheet.

Bake for about 30 min. (Watch them closely after about 20 minutes — you want golden brown & crispy, not black.)

In a bowl, drizzle hot chickpeas with olive oil & maple syrup and toss to coat them well. Combine cinnamon, brown sugar and salt and sprinkle over chickpeas. Toss again to coat evenly.

LEMON-BUTTERMILK POPSICLES

5 Tbsp fresh lemon juice
1/2 c. agave syrup 
1/2 tsp sugar
Pinch of salt
1 2/3 c. buttermilk

Whisk lemon juice, agave, and sugar in a 4-cup measuring cup (or bowl with a pour spout) until sugar dissolves. Whisk in buttermilk.

Pour into popsicle molds and freeze.

KALE CHIPS

1 bunch kale, stems removed & leaves torn into 1/2" pieces
3 Tbsp olive oil
1 Tbsp apple cider vinegar
Salt

Preheat oven to 400.

Whisk oil & vinegar in a large bowl. Toss kale in oil-vinegar mixture, rubbing with your fingers to thoroughly coat leaves.

On a parchment paper-lined baking sheet, arrange kale in a single layer and sprinkle with salt.

Bake approx. 15 minutes, or until crisp.

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