Savory, crunchy and downright addictive, these cheesy pesto chips from Mafalda Pinto Leite’s Radiant: The Cookbook are a breeze to whip up.
“Macadamias contain a high concentration of palmitoleic acid—an anti-aging nutrient that immensely benefits the skin and cell turnover and that is present in all human tissues, especially the liver,” Leiteexplains. “Because palmitoleic acid gets depleted quickly as skin ages, it is important to refuel with outside sources, and macadamias are a great one.”
Now you know (and should have no hesitation chowing down).
Indian Salad Bowl with Crunchy Chickpeas
2 cups loosely packed fresh basil leaves
1 cup macadamia nuts, soaked
2 garlic cloves
3 tablespoons extra-virgin olive oil
1 tablespoon nutritional yeast
½ teaspoon pink sea salt
1. Make the Pesto: Pulse the basil, macadamia nuts, garlic, olive oil, nutritional yeast and sea salt in a food processor until everything is well incorporated but not completely smooth. Set aside.
2. Make the Chips: Preheat the oven to 400°F. Slice the unpeeled zucchinis into thin rounds using a mandoline or sharp knife. Spread a dollop of the pesto onto each slice, smearing with the back of a spoon, and then transfer to a baking sheet. Bake until golden and crisp, 10 to 15 minutes. Store in an airtight container at room temperature for up to a week.