Snacks Ahoy! Sweet Potato Chips and Cajun Roasted Chickpeas

By Dawn Richards

If you have ever had a snack attack, then you know that when one strikes, it can trigger cravings that are not easy to stave off.  What helps in these times of “crises” is having a plan of attack, and that’s where delicious, healthy and homemade snacks come into play   and to the rescue.

Some of my favorite snack bites are those that I can whip up in a matter of minutes and keep on stash for instant noshing. Baked vegetable chips, like kale and sweet potato, and crispy, nutty and slightly spiced roasted chickpeas top my list of go-tos. Packed with nutrients, as well as savory, satisfying goodness, these snacks are special enough to serve double duty as cocktail bites.

Give them a try the next time your cravings come calling and you’ll be glad you did.

 

Baked Sweet Potato Chips

Ingredients:

Sweet Potatoes, peeled and thinly sliced (Tip: carefully using a mandoline to get thin, uniform slices makes quick work of this)

Olive Oil

Herbs de Provence

Kosher Salt

Freshly Ground Black Pepper

Method:

Preheat oven to 350 degrees F.

Place potato slices on a baking tray and drizzle with olive oil. Season liberally with Herbs de Provence, salt and pepper and toss to combine and coat the slices. Bake until lightly browned and crispy, about 20-25 minutes. Serve and enjoy!

 

Cajun Roasted Chickpeas

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Ingredients:

1 can of chickpeas, rinsed, drained and patted dry

Olive oil

Kosher Salt

Freshly ground black pepper

Cajun seasoning blend (or other preferred spice seasoning blend)

Method:

Preheat oven to 400 F.

Pour chickpeas onto a baking sheet. Drizzle with the olive oil and season with salt, pepper and seasoning blend, to taste. (Cook’s Tip: If using a pre-blended spice mix, go sparingly on the salt. Many blends contain sufficient salt.) Toss together to mix and coat the beans.

Roast for 20 to 25 minutes, or until crispy and golden. Dust with a light sprinkling of the spice blend to finish. Serve and enjoy!

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