I don’t know about you, but when I encounter a bowl of tasty party snacks I inevitably over-eat. I particularly fall prey to salty and crunchy which means potato chips, nuts and chex mix.
I love this recipe because I can eat a ton with no guilt and offer them to my children as an alternative. They are more satisfying, too, with 5 grams of fiber and only 5 grams of fat per serving (this recipe makes about 8 servings)
NUTS AND BOLTS
- 6 cups Cooked Chickpeas
- 3 Tbsp Peanut Oil
- 3 tsp Salt
- 1.5 tsp Good Curry Powder
- 1.5 tsp Cumin
- 3 tsp Garlic Powder
- 1/2 tsp Black Pepper
WHAT TO DO WITH IT ALL
I started with chickpeas cooked in the crock-pot according to my hero Alton Brown’s recipe. This is so simple and makes moist, fluffy chickpeas great for any usage.
All you do is toss the cooked chickpeas with the oil and seasoning in a large bowl. As a side dish, these are extremely tasty and tender as is! My kids gobbled them up.
To get a bit of crunch, spread out your seasoned chickpeas in a single layer on a couple of parchment covered sheet pans and bake at 425 degrees for 40 minutes. If you can, serve them hot. They tend to lose crunch as they cool, but can be reheated in the oven to crisp up again.
My eldest has been snacking on these, but not overly enthusiastically. Maybe 4 of 5
The twinkies really, really loved them before baking. Still ate them crunchy. 4.5 of 5
Us grown ups devoured them both ways. Taste great with a beer but frustrated that they don’t stay super crispy. 4.5 of 5