Munch On This: Baked Crispy Roasted Chickpea Chips
Kale chips are fun to make and even more fun to scarf. They are a great snack to have instead of those pesky lays chips that don’t do you any good. Besides, who doesn’t love munchin’ and crunchin’ while watching a great movie or writing a blog about healthy snack ideas? Haha 🙂
I like a little variety: Yesterday was kale chips. Today is chickpea chips.
Ta-da! Are you licking the screen yet?
Chickpeas are legumes. So don’t forget about your veggies! Pair these delicious chips with some cut up raw vegetables like cucumbers and baby carrots and you’ll have one heck of a healthy snack attack!
What you’ll need:
Soaked and rinsed organic chickpeas (about 2 cups)
1-2 tsp of organic virgin coconut oil
1/4 tsp onion powder
1/2 tsp garlic powder
1/2 tsp of cumin
1/2 tsp of chili powder
1/2 tsp of cayenne pepper powder (I like it really spicy so I usually do 1 tsp)
Optional: Squeeze of lime, pink Himalayan salt, Italian seasoning, turmeric powder
Preheat oven to 400 F. Line a cookie sheet with parchment paper or aluminum foil. With a paper towel, dry off chickpeas and place on cookie sheet. Add ingredients and using your hands, combine chickpeas until thoroughly coated with oil and spices.
Bake for 25-30 minutes until nicely browned. The longer you bake them, the crispier they will be! Be careful not to burn them! Let cool. And happily munch them with veggies of choice.