If chips make there way into my house they will be devoured. A sealed bag can maybe avoid be munched on for 3 days max. Once the seal is broken I give those chips about 3 hours. My palette craves the salt but my mouth desires the crunchy texture. My hips do not need the fat. After finishing off a bag of whole wheat tortilla chips, much to my husbands dismay this week, I decided to revisit my arsenal of healthy recipes to find an alternative.
Roasted Chickpeas are my solution. Chickpeas are a good source of protein and dietary fiber. Roasting them gives them the crunchy texture that tricks my body out of its cravings.
It would be cruel for me to not share the recipe with you.
1 can chickpeas drained and rinsed.
Salt and pepper to taste
2 tbsp olive oil
1-2 tbsp spice of your choice. Options include oregano, cumin or cayenne pepper
Preheat oven to 375˚ C. Toss chickpeas in a bowl with oil, salt, pepper and spice. Spread evenly on a rimmed baking sheet. Place in oven on middle rack. Shake pan every 10-15 minutes until desired crispiness. About 50 minutes total. Let cool and transfer to air tight container. Keep at room temperature in sealed container for up to 5 days.
I recommend setting a kitchen timer to ensure your chickpeas don’t smell like burnt toast. L loves these chickpeas as a snack and I love not feeling guilty giving them to her. If you don’t have time to make them I found them at Bosa Foods ready for your eating pleasure.
If you like what chickpeas can do for you check out what else you can do to them, starting with this easy and fast hummus recipe.
– Stephanie Raposo