Posts Tagged "snack"

Crunchy Roasted Chickpeas

I can’t stop eating these.

Directions:

Preheat oven to 400 degrees.

Use cooked or canned chickpeas. Sprinkle with salt, pepper, garlic powder, and paprika. Toss with olive oil and spread the chickpeas onto a cookie sheet.

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Bake in the oven for 15-20 minutes or until brown and crunchy. (Be careful. They go from crunchy to burnt very quickly!)

These are the perfect protein snack or salad topper. And they are so addictive!

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Homemade Tortilla Chips

You can’t have summer without salsa. And what’s salsa without some tortilla chips? I don’t mind buying tortilla chips here and there. In fact, you can buy some excellent ones at the Worthington Farmers Market. But a local bag of tortilla chips can cost up to $4. The “natural” organic ones at the store aren’t much cheaper. The really cheap ones contain ingredients that I don’t like to eat. If I’m going to eat chips, I want them to be as simple as possible. And as for cost, I already spend a lot of money on food, so anytime I can save money, I’m all for it. So here are my reasons to start making your own tortilla chips:

  1. It costs less. I buy a package of corn tortillas from Whole Foods for a little over $1. That’s certainly less than any of the better quality chips that you can find out there. 
  2. You’re in control of the amount of salt and oil.
  3. These are baked, not fried, so you need less oil.
  4. The corn tortillas I buy have three simple ingredients: ground corn, water and trace of lime. And since I use olive oil, I’m in control of the type of oil, as well.
  5. You can only fit so many on a cookie sheet at one time. This is a good thing, because with an entire bag of chips in front of you, it’s easy to lose track of how many you’re eating. Since you can only bake so many at a time, you won’t eat as many.

I don’t recommend doing this if you’re feeding a crowd, unless you do a lot of batches ahead of time. But for a weeknight salsa treat, these are wonderful.

So, how to make them:

Preheat the oven to 350.

Start with small, round corn tortillas. Be sure to get the simple corn tortillas, not the corn flour tortillas. Cut each tortilla into four pieces. Spread them in a single layer on a cookie sheet.

Sprinkle with kosher salt or sea salt (course is best). Drizzle with olive oil. You can do it without oil. I personally prefer a little olive oil on mine, but you really don’t need much. Just a quick drizzle.

Bake in the oven for 8-9 minutes. They come out crunchy and ready for that big bowl of salsa.

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