We’ve all been there — craving something crunchy, something salty — sometimes even sweet. When you’re trying to be good (I mean, let’s be real, sometimes there is no substitution for some good ole potato chips), you can now find endless options of “better for you” snacks… I’m talking kale chips, edamame, chickpeas. Only problem is that 1.) Sometimes, other than some extra fiber, they’re really no better for you than a bag of crinkle cuts and 2.) They’re expensive as hell!
Earlier this week, I got together with my friend Delia for a day of cooking and food photos, and one of the things we made was a salad topped with some roasted chickpeas (Delish and on her blog now!).
Welp, needless to say I was inspired. They’ve been on my mind, and today I took the plunge. Best of all — this batch cost me a whopping cost of 89 cents … regardless of the cost of your can, I can guarantee it’s less than what they’re charging you in the snack aisle (and full of way less junk).
What do you need?
- A can of chickpeas (or soaked from dried — just follow the directions that come with your beans)
- Olive oil cooking spray
- Any spices that tickle your fancy (in this case, I used to smoked paprika)
- Preheat your oven to 375*
- Drain your chickpeas, rinse and blot dry
- Spray your baking sheet with oil (make sure it’s a pan with a lip… don’t want these suckers rolling all over your oven)!
- Place your beans on the sheet tray
- Spray the top of the beans with additional cooking spray
- Sprinkle salt & pepper (to taste)
- Sprinkle spices (to taste, approximately 1/4 teaspoon of smoked paprika for this batch)
- Roast until chickpeas are toasted and crunchy (approximately 35 minutes)
- Remove from oven and let sit on the sheet tray to cool and crisp up
These probably won’t last too long (they didn’t in my house)– but, unlike some other healthy snack alternatives, these travel super well! Perfect for lunches, trips to the movies, travel, hiking — all that jazz!
Next up for me, trying a sweet alternative.
Now — get snackin’!