An enjoyable snack platter to satisfy your salty desires!
ASIAN SNACK PLATTER WITH CRISPY EDAMAME, KALE AND PITA
2 teaspoons olive oil (plus 2 additional tablespoons for kale)
2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon sesame seeds
freshly ground black pepper (to taste)
2 cups frozen shelled edamame (thawed)
1 bunch curly kale (ribs removed, cut into 2-inch pieces)
PITA CHIPS :
3 whole wheat pitas (cut into wedges, separate layers)
3 tablespoons olive oil
1 teaspoon Chinese Five Spice
Kosher salt and freshly ground black pepper (to taste)
CREAM CHEESE DIP :
1/2 block light cream cheese (softened, 4 ounces)
1/4 cup scallions (thinly sliced)
1 lemon (zested)
sliced cucumber (to serve)
Preheat the oven to 350ºF. Pat the edamame and kale very dry and place on two separate baking sheets. Make sure the kale is not too crowded or it will steam.
In a small bowl add the 2 teaspoons of olive oil, sesame oil and soy sauce and mix to combine. Divide between the edamame and kale and toss to coat. Add the remaining 2 tablespoons of olive oil to the kale and toss to coat. Sprinkle sesame seeds over the kale.
Place in the oven. Roast the edamame for 30-40 minutes until golden brown and crunchy, stirring every 10-15 minutes. Roast kale chips for 10-15 minutes until dried out and crunchy, flipping halfway through.
For the Pita Chips: Preheat the oven to 325ºF.
Brush both sides of the pita rounds with olive oil. Cut the rounds into 8 wedges and place on baking sheet. Sprinkle with Chinese Five Spice and season with salt and pepper. Roast for 15-18 minutes, flipping halfway through, until golden and crispy.
For the Cream Cheese Dip: In a small bowl add the cream cheese, scallions and lemon zest and mix to combine.
Serve the edamame, kale chips, pita chips and cream cheese dip together.
Tip: Snacks will store in an airtight container for 4-5 days. Keep the dip in the refrigerator for up to a week for the perfect dipping condiment.