We all love salty snacks that are of course, not good for you! But
bloggers are raving over a natural supersnack that tastes even
than potato chips!
Kid’s Cooking Instructor Aimee Krey shares recipes for roasted
chickpeas and baked sweet potato chips.
Roasted Chick Peas (Garbanzo beans)
2 1/2 tbsp olive oil
1 tsp cinnamon
1 tsp cumin (curry is yummy too for a more Indian flavor)
1/2 tsp allspice
1 tsp salt
1/2 tsp pepper
*Note* All of these spices can be switched to your own preference so have fun with it!
2 cans of garbanzo beans drained, rinsed, & patted dry
Preheat oven to 400 degrees. In a medium to large bowl combine olive oil and all your
spices and seasonings. Toss your rinsed & patted dry garbanzo beans with spice mixture.
Spread beans evenly onto a baking sheet pan and roast about 50-55 minutes; stirring the
beans about every 15 minutes.
Seasonings can be changed and adjusted to your preference
Baked Sweet Potato Chips
1 large sweet potato
nonstick cooking spray (or olive oil)
Scrub potato clean and peel off skin with a vegetable peeler. Using either a mandolin or a
vegetable peeler, peel slices of the potato off in even thin slices. Place on a greased baking
sheet without over lapping, and spray nonstick spray or olive oil if using over all the potato
slices. Sprinkle evenly with sea salt. Bake at 200 degrees for about 3-4 hrs. If chips are
sliced thicker, baking time will be longer. Chips are done when lightly golden and edges
curl up and are crispy.
The best low carb, high fiber & protein salty snacks that you can make in your own
kitchen!! Happy snacking!
Check out Aimee’s blog, food-of-
love-mmm.blogspot.com for more recipes. You can also find out more about her
kid’s cooking classes. The next class is this Saturday, March 10. For more information, contact Aimee at firstname.lastname@example.org or
message her on Facebook.