I made some ginger and basil red bean dip to go with them. Very quick to make and tasty. But they were quite flavorful all on their own!!
Here’s Desmond Dekker with Mother Pepper
2 cups flour
1 stick (1/2 cup) butter, frozen
1 T mustard seeds
1 t basil
1 t smoked paprika
1 t salt
1 t black pepper
1/2 t red pepper flakes (or to taste)
1/2 t cayenne (or to taste)
1/2 cup roasted red peppers, pureed with
1/2 t balsamic
Combine the flour with all of the spices, herbs and seeds. Grate in the butter. Mix well till you have a crumb-y consistency. Stir in the pepper puree. Add enough ice water till you have a workable dough. Knead a few times and refrigerate for at least half an hour.
When you’re ready to make the crisps, heat some olive oil in a wok or frying pan. About 1/3 inch deep should do it – just to come above the crisps when you drop them in. Roll out the dough to be about 1/8 inch thick. Using a knife or pizza cutter, cut diagonally across to make diamonds about 2 inches wide.
When a small crumb of dough sizzles, put as many crisps as you can fit into the oil. Press them down a little with a slotted spoon to help them puff up. Fry on each side for a minute or two, then remove to drain on paper towels or a drying rack. Sprinkle with salt.
RED BEAN DIP
1 can red beans, drained and rinsed
1/2 cup sliced almonds
2 cloves toasted garlic
1 t basil
1/2 t ginger powder
2 t balsamic
2 T olive oil
Whiz everything together in a food processor or blender. Add water to make it a nice creamy consistency. Taste for salt. That’s it!