Looking to make the most delicious non-dairy cheese?! You've found it right here in BennerFit with guest blogger April Norris.
I have something to admit. I'm a potato chip addict. Or, I was...
I mean if I truly had things my way and whatever I ate instantly turned into pure nutrition in my belly, I would eat potato chips and sandwiches for every meal. So I've been looking for cures for my potato chip addiction - like delicious kale chips (holy moly) and cauliflower fries (game changer) - both of which I might add to the Benner Fit site. But I found a new gem last night that I cooked up, and yeah... super simple, super tasty. And for all you men out there trying to kick up the health factor but want some football munchies - these will do the trick.
SPICY CHICKPEA CRUNCH: inspired by Fitsugar
1 can of chickpeas (aka garbanzos, the garbanz, chickerdeepea) 1 tbsp. of olive oil 1/2 tsp. of salt 2 tsp. of spicy seasoning (I used Mrs. Dash Super Spicy Seasoning Blend)
Preheat your oven to 400 degrees.
Drain your can of chickpeas. Pat them dry with a paper towel (be sure to get them good and dry - this will help with the crunch! If they stay too moist they will get soggy.) Mix your chickpeas, oil, spices and salt up in a bowl. Pour them on to a cookie sheet, and spread them thin so they are one nice layer.
Pop them in the oven for about 30-35 minutes stirring every 10-15 min. to avoid burning. Make sure they are nice and crisp! Pour them out, add some more seasoning if you like (I liked mine as-is fresh out of the oven). Get to crunching! Some will be extra crisp and some will be softer - but all will be tasty.
...Easy peasy fresh and breezy!