$7 Snacks Recipe

Make dough

In a large bowl, combine 3 cups flour, 1 tsp instant yeast, 1 tbsp sugar and 1 tsp salt. Add 1 cup warm water (about 105–110°F) and 2 tbsp melted butter. Mix until a shaggy dough forms, then knead 6–8 minutes by hand (or 4–5 minutes in a stand mixer) until smooth and slightly springy.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Shape and boil

Turn risen dough onto a lightly floured surface and divide into 24 equal pieces. Roll each piece into a nugget (short roll) about 1–1.5 inches thick. In a large pot, bring 8 cups water and 2 cups baking soda to a simmer. Working in batches, drop nuggets into the simmering baking-soda bath for 20–30 seconds, flipping once so both sides set. Remove with a slotted spoon and drain briefly on a rack.

Bake

Preheat oven to 425°F (220°C). Place nuggets on a parchment-lined baking sheet, brush or lightly brush with 2 tbsp vegetable oil, and sprinkle with coarse or flaky salt. Bake 12–15 minutes until deep golden brown. Cool slightly before serving.

Preheat oven to 325°F (160°C). Spread 6 oz blue corn tortilla chips in a single layer on a baking sheet.

Drizzle 1 tbsp olive oil over chips and toss gently to coat. Sprinkle 1 tsp smoked paprika, 1 tsp garlic powder and 0.5 tsp finishing salt evenly over chips.

Bake 6–8 minutes until chips are crisp and seasonings bloom. Watch carefully to avoid burning. Remove and cool; serve immediately so they stay crisp.

Prepare potatoes

Peel (optional) and cut 3 medium russet potatoes into fries about 1/3" thick. Place cut fries in a large bowl of cold water and soak 30 minutes to remove excess starch; then drain and pat completely dry with kitchen towels.

Par-cook and fry

Heat vegetable oil in a deep pot to 325°F (163°C). Toss dried fries with 2 tsp cornstarch to help crisping. Fry in batches for 3–4 minutes until pale and slightly soft but not colored. Remove to a rack and let rest.

Increase oil temperature to 375°F (190°C). Fry fries again in batches until golden brown and crisp, about 2–3 minutes. Drain on paper towels, season with 1 tsp salt and 0.5 tsp black pepper immediately.

Serve fries with 1/2 cup garlic aioli and sprinkle 1 tsp shush seasoning over the fries or serve shush on the side for dipping. (Shush seasoning: equal parts smoked paprika and garlic powder with a pinch of sugar and salt.)

Prepare peppers and batter

Wash and slice 8 banana peppers into 1/2" rings, removing seeds if you prefer less heat. In a shallow bowl whisk 1/2 cup buttermilk. In another bowl combine 3/4 cup flour, 1/4 cup cornmeal, 1/2 tsp salt and 1/4 tsp black pepper.

Batter and fry

Dip pepper rings into buttermilk, letting excess drip, then dredge in the flour-cornmeal mix to coat. Heat 3 cups vegetable oil in a shallow skillet to 350°F (175°C). Fry rings in batches 1–2 minutes per side until golden and crisp. Drain on paper towels and season lightly with extra salt. Serve hot.

Blend hummus

In a food processor combine 1 cup drained canned chickpeas (reserve about 3 tbsp aquafaba if needed), 1/4 cup tahini, 2 tbsp fresh lemon juice, 1 garlic clove, 2 tbsp olive oil, 1/2 tsp ground cumin and 3/4 tsp salt. Process until thick and smooth.

With the processor running, add up to 2 tbsp warm water or reserved aquafaba a little at a time to reach a creamy, spreadable consistency. Taste and adjust lemon or salt as needed.

Transfer hummus to a serving bowl, drizzle a little extra olive oil over the top and optionally sprinkle a pinch of smoked paprika or chopped parsley. Serve with 4 pita wedges (warm the pita for 1–2 minutes in the oven if desired).