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1
Gently wash + dry the rainbow chard. Remove the stems as they will make for bitter chips. If you're not a chard fan, now's your chance to sub for your best leafy green. While you're near the sink, thoroughly rinse the chickpeas and set aside to dry. The drier they are, the crispier they will be.
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2
Set the oven to 350F and half-fill a saucepan with water, turning the burner to medium heat. Raw eggs + soggy leaf chips simply aren't as nice as cooked ones; but, that might just be my tastebuds.
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3
In a separate bowl, mix together the cayenne pepper, turmeric, and sesame seeds with 3 tbsp e.v.o.o.. [Seize the chance to paint in the oil with spiced colors.]
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4
Tear the chard into bite:size pieces and toss in with the cayenne-turmeric-sesame sauce. I like to use a spoon for this step as the turmeric will stain your fingers a bit orange.
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5
Evenly lay the saucy chard pieces on parchment paper and pop into the oven. Check that the saucepan has reached a rolling boil and gently lower in the eggs. Throw the minced shallots into a pan with the remaining 3 tbsp of e.v.o.o. and saute on low-medium heat for 2 minutes. Once the shallots have begun to soften and brown, add in the chickpea mix and increase the heat to medium-high. Stirring frequently, cook the chickpeas for 15 minutes, or until all is golden.
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6
While the chickpeas are softly frying, check on the eggs. After 7 minutes, they will be soft-boiled (that perfect combination of cooked whites and runny yolk) so turn off the heat, run under cool water, and peel away the shell. Take a peak at your chips. At 8 minutes they should be deliciously crisp. Leave any less-than-crisp chips on the tray and bake for an extra minute or so.
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7
Plate the spicy cayenne-turmeric-sesame chard chips alongside the lightly fried shallot + paprika chickpeas. If your egg is soft-boiled, gently pull apart the white so that the yolk can run into the chickpeas.
