Offered the choice between cake, and chips and salsa, nine times out of ten… I’ll take the chips. I like salty snacks, salty and savory.
Since Thanksgiving, I have strayed from my path of eating healthy. (“Strayed” is a generous word. It’s more like I’ve been sucked into a black hole of pure junk food.)
I refuse to let all my hard work last year go to waste
waist, so I’m jumping back on the wagon.
To help with that, I’m hauling out some recipes so I can make myself some better snacks.
If you’ve never had roasted chickpeas, you’ve missed out on some good eats. Easy to make, and easy to adjust to personal tastes. The hardest part is to not eat the entire batch in one sitting.
Still, these snacks are healthier than chips. One serving ~ 160 cals, 19g carbs, 4g protein.
2 (15oz.) cans chickpeas, rinsed, drained and blotted dry
2 Tablespoons olive oil
1 Tablespoon smoked paprika
1 Tablespoon garlic pepper
Preheat oven to 400F, and line a cookie sheet with parchment paper
After rinsing and draining peas, spread out on paper towels in a single layer, blotting off excess water with more paper towels. (I prefer to remove the papery, outer layer from the peas. I think it helps the peas roast crispier.)
Transfer peas to a gallon-sized zip-lock bag, pouring oil over the peas. Seal the bag, and gently shake to distribute oil.
Combine paprika and pepper, and sprinkle mixture over peas. Re-seal the plastic bag; shake to mix.
Pour peas onto prepared baking sheet and sprinkle with sea salt.
Roast in preheated oven for 40-50 minutes, stirring every 10 minutes, or until browned and crispy.
*Seasoning can be adjusted to taste. Try other combinations: cumin, red pepper flakes, oregano and basil, plain sea salt and pepper, curry, or tikka marsala… anything savory would work. I haven’t tried a sweet coating, but a honey-cinnamon mixture would be good too. Just substitute honey for oil, and sprinkle with about 2 teaspoons of cinnamon.