I’m one of those people who can’t keep chips in the house. If they’re around, rest assured they’ll be gone before dinner. I can’t tell you how many times I’ve tried to reserve some tortilla chips for a recipe or a photo I’m taking, and can hardly keep myself from finishing the bag.
But a girl’s gotta snack…
I sometimes have Health Warrior chia snack bars on hand. They come in lots of flavors and are great to have in your bag when you’re toodling around. (Currently on a banana nut kick, which is weird since I’m not a big banana person).
I’ve recently started making chickpea snacks. Like my beloved chips, they have a spicy, savory, crispy thing going on. But they lack the oiliness and unknown ingredients.
Removing moisture is key to these chickpeas crisping up. So make sure they’re as dry as possible before adding oil and spices.
Try varying the spice mix in similar amounts. In this recipe, I went with Indian flavors. A smoky cumin/paprika combo would be great, too.
These are delicious as is, used as a salad topper or a component in a hippie bowl.