- (2) 15.5 oz cans of chickpeas
- 3 tbsp olive oil
- 1 tsp chili powder
- 1 tsp curry powder
Preheat oven to 400. Drain and rinse chickpeas, spread on paper towels and pat dry. In large bowl combine oil and spices with a whisk. Pour peas into bowl and toss to coat. Pour peas onto a large baking sheet, spread into single layer. Bake for 20-40 mins depending upon desired crispness. Check every 10 mins, shaking baking sheet to evenly roast peas.
More or less spice can be used and other combinations of spices like cumin, paprika, mustard, etc. will offer tasty variety to this simple snack that offers lots of fiber and plant protein while being low in sodium, and saturated fat-free.
Chips and Guacamole
- 8 corn tortillas
- spray oil
- sea salt
Heat oven to 350. Stack 4 tortillas together and cut in half. Cut again into thirds to create the triangular shape. Lightly spray baking sheet with oil. Place triangles on sheet alternating direction of chips to fit as many as possible on sheet. Lightly spray chips with oil. Salt as desired.
Bake for 7-8 mins. Flip chips and bake another 5-6 minutes. Repeat process with remaining 4 tortillas.
- 2 ripe avocados
- 2 cloves finely minced garlic
- Juice of one lime
- ¼ cup finely chopped fresh cilantro leaves
- Salt to taste
Add all ingredients, mashing avocados with potato masher.
Makes 4 servings of 12 chips and ⅓-½ cup guacamole.
Approx. 225 calories per serving