Saturday, October 03, 2015

Thanks to Hurricane Joaquin, my small town is "enjoying" the tenth day of continuous rain. Everyone who knows me is very aware that I am beginning to get a little bit stir-crazy from being cooped inside the house. To pass time I've created chickpea crisps - an easy, nutritious snack that's a perfect addition to school or workday lunches, requires very little time, and uses ingredients common to virtually all household pantries. They're a delicious, protein-packed snack that lasts for several days and appeals to even the pickiest of eaters.
Chickpea Crisps:

2 (15.5oz) cans chickpeas (rinsed & drained)
2 tbsp. extra virgin olive oil
2 tsp. Kosher salt (or whatever you have on hand)
1 tsp. pepper
1 tbsp. garlic powder
2 tsp. dried basil
1. Preheat oven to 375F. Line a cookie sheet with aluminum foil and set aside.

2. Combine all ingredients in a medium mixing bowl. Pour mixture onto lined cookie sheet and spread into a signle layer.

3. Bake for approximately 15 minutes, adding or reducing time depending on how crunchy you would like your crisps to be. Allow to cool and store at room temperature in an airtight container.

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