Crispy Crunchy Roasted Chickpeas

I tried making these about 10 years ago when they were all the rage and they turned out terrible, grainy and soft! Unfortunately I had no idea that it was just a bad recipe and I never tried them again. Fast forward and a few months ago I had them at book club when a friend made them for our discussion of “A Place for Us”. I was hesitant to taste them because I knew I didn’t like them. I did anyway and was pleasantly surprised! They were a lot smaller and crunchier than I remembered from years ago.

After a little internet research I was thrilled to come across this technique. It worked like a charm and resulted in savory crispy crunchy chickpeas. The seasoning options are endless! They are so addictive with absolutely no guilt. Basically a super healthy copycat of corn nuts :) Which sadly I remember eating along with starbursts while on road trips as a kid … eeek! It’s amazing what you can eat when you are young :) These make the perfect salty snack, party appetizer, or salad topping! Note: you can double this recipe and two cans will fit on a large cookie sheet.

1 - 15oz can chickpeas*, rinsed and drained

1 tablespoon olive oil

seasonings of choice

Instructions

1. Preheat your oven to 375 degrees fahrenheit.

2. Spread the chickpeas in a single layer on a baking sheet lined with parchment paper or silicone baking mat. It's ok if they are still a bit wet, they will dry out in the oven. Bake 30 minutes, stopping to shake the pan every 10 minutes.

3. Transfer chickpeas to a bowl and stir in oil and seasonings of choice.

4. Spread the chickpeas back onto the pan and bake for another 10-15 until golden and crunchy. Let cool before serving and store in an airtight container. 

*Note: I have only tried the canned chickpeas from Aldi. Different lots or brands may vary in how crispy they turn out. They may need to be dried with a towel before baking or cover with foil after the suggested cooking time, to prevent burning, and bake for an additional 10-15 minutes.

Seasoning Ideas:

ranch seasoning

all purpose seasoned salt (like Lawry’s)

Italian seasoning

garlic salt

dried parmesan cheese

cumin and chili powder and dried cilantro

Slightly adapted from: https://itdoesnttastelikechicken.com/crunchy-roasted-chickpeas/

Baked Zuchinni Fritters

Great way to use up the abundant summer squash! Good for breakfast, appetizer, side dish, or snack!

---

12 oz shredded zucchini
1 teaspoon salt

1 large egg
1/2 cup panko or regular bread crumbs, Italian flavor if you have
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

little bit of water or milk for binding

fresh or dried parmesan for topping
sour cream, ranch, or tzatziki sauce for serving

---

Spray parchment paper with nonstick cooking spray and place on a large baking sheet. Preheat oven to 400. Sprinkle shredded zucchini with salt and stir. Let sit for 5 minutes. Place in clean thin linen towel and wring out as much water as you can. Transfer to small mixing bowl and stir in remaining ingredients. Add a little milk or water if needed for binding. Form into 6-8 patties. Bake on the sprayed parchment paper at 400 for 20 minutes. Turn patties over and cook for additional 5 minutes or so, until golden brown. Sprinkle with dried parmesan cheese and fresh cracked pepper. Serve with tzatziki sauce or ranch.

Nutrition Facts
Servings: 6
Amount per serving
Calories	56
% Daily Value*
Total Fat 1.3g	2%
Saturated Fat 0.4g	2%
Cholesterol 27mg	9%
Sodium 469mg	20%
Total Carbohydrate 8.6g	3%
Dietary Fiber 1.1g	4%
Total Sugars 1.7g
Protein 2.8g
Vitamin D 3mcg	13%
Calcium 30mg	2%
Iron 1mg	4%
Potassium 178mg	4%

Raw Sweet Potato Sticks - Snack Idea!

The easiest and healthiest way to eat a sweet potato, raw! My friend Leslie introduced me to this idea when she had some at a party. I didn't know you could eat raw sweet potato?!?! Much like a carrot but a lot sweeter :) This is now a favorite healthy snack of mine.

---

sweet potato, peeled

---

Using a very sharp knife, cut peeled sweet potato lengthwise into slices and then into sticks. Store in airtight container in the fridge. Will keep for at least a week!