First of all, let me say: Miss Kristanne, this one's for you.
Now let me say: I am addicted to this stuff. I could sit there in the dark eating it like some kind of crazy cat lady while the years whiz by in a Brigadoon induced time leap. Dangerous, dangerous food. But holy moly it's good. This and the chocolate energy bars are my weaknesses ...
Finally, I should probably admit I have knowingly offered these highly dangerous substances to other people -- friends, colleagues -- thoughtlessly rendering them similarly addicted. Evil, evil Stacey.
One of my friends is truly addicted to these as well, so today we made some together. Dang, are they good. The ingredients have varied a little, which is why I have posted this recipe again, but this time with a warning:
consumption of the results of this recipe can lead to yummy noises and mild euphoria ...
1 cup water
1/2 cup extra virgin coconut oil, melted
1/4 cup apple cider vinegar (the good kind, yo)
2 cups chickpea flour
1 tsp sea salt
1 tsp ground cumin
1 tsp turmeric
1 tsp chili powder
1 heaping tbsp dried marjoram
1 heaping tbsp dried oregano
plenty of black pepper
preheat the oven to 300
1. combine the coconut oil, water, and vinegar
2. add the chickpea flour and whisk until blended
3. mix in the spices, sea salt, and herbs
4. spread on two lined baking sheets
5. bake at 300 for 30 minutes (switching the trays around halfway through)
6. 'crisp' in the oven for 2 more hours at 200 (I will place a wire cooling rack on a baking sheet and put the socca directly on this for air circulation to help it crisp)
7. when cool, break into pieces and store
As you can see, this recipe is simple to make. Because it is very crispy, it is a little lengthy in the cooking time. But so very worth it. And not labour intensive.