Citrus Chips Recipes

Steps:

• For the shrimp: Chop the shrimp into small pieces and add to a large bowl. Add the jicama, mango, pimentos, cilantro and scallions.
• For the citrus marinade: In a mason jar, combine the olive oil, orange juice, honey, hot sauce, salt, lime zest and juice and a pinch of pepper. Secure the lid and shake to combine. Pour over the shrimp mixture and toss to coat. Cover and refrigerate at least 1 hour.
• For serving: Top individual chips with a small scoop of the marinated shrimp mixture. Garnish with queso fresco and cilantro leaves.

Steps:

• Preheat oven to 175 degrees. Line 2 rimmed baking sheets with wire racks. Arrange orange slices over racks in a single even layer. Bake, rotating sheets every 2 hours, until chips are shrunken and dry, 4 to 6 hours. Let cool completely. (They will crisp as they cool.) Store in an airtight container at room temperature up to 1 month.

Steps:

• Preheat oven to 400°. Remove skins from garbanzo beans; discard. Toss garbanzo beans with oil and salt; spread in a single layer in a foil-lined 15x10x1-in. pan. Bake until very crunchy, 30-35 minutes, stirring every 15 minutes. Remove from oven; cool completely., Whisk melted butter, brown sugar, orange and lime zest, soy sauce and seasonings. Add pita squares, pretzels, cashews and almonds; toss to coat. Spread evenly into 2 foil-lined 15x10x1-in. baking pans. Bake until dry and crisp, 10-15 minutes, stirring occasionally. Add garbanzo beans to pita mixture. Cool completely. Store in an airtight container.