I’m always on the lookout for easy-to-make, healthy snacks – Brownie points if they’re cheap and/or portable. I’m also trying to use seasonal produce more often because it tastes better and is often easier to find locally grown. I’ve made both of the snacks detailed below in the past, but looked for ways to improve upon them for this post.
Baked Kale Chips
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- Sea salt and/or whatever other seasonings you like (see ideas for seasoning here)
Instructions
- Preheat oven to 300°F.
- Rinse and dry the kale, then remove the stems and the larger, tougher center ribs.
- Tear into large pieces, toss with olive oil in a bowl, and sprinkle with seasonings of your choice.
- Arrange the kale pieces in a single layer on a large baking sheet lined with parchment paper. Bake for 15 to 20 minutes, or until crisp.
Source: Recipe slightly adapted from Smitten Kitchen.
Roasted Chickpeas
Ingredients
- 1 can chickpeas, drained
- Olive oil spray
- Seasoning of your choice (I used garlic and herb seasoning)
Instructions
- Preheat oven to 400°F.
- Rinse the chickpeas in a strainer. Dump them onto paper towels and roll them dry, removing and discarding any skins that come off.
- Spread the chickpeas on a baking sheet, and bake. Check chickpeas every ten minutes to make sure they’re not burning, and give them a shake to help ensure more even roasting.
- When desired level of browning/crispiness is achieved, remove the chickpeas from the oven and lightly spray with olive oil cooking spray.
- Put the chickpeas and whatever seasoning you’re going to use in a sealed storage container or plastic bag and shake them around until they’re coated in deliciousness.
Source: Recipe adapted from Group Recipes.
A pinch, a dash, and a dollop 