If you are like me, you love snacking, and I don’t mean on carrot sticks. My favourite is salty, crunchy, tasty, totally unhealthy potato chips. I can be good about healthy eating all day long, but when evening hits, I cave.
I start with a healthy breakfast smoothie, an oatmeal packet snack and a full spinach salad loaded with vegetables for lunch. Dinner with the kids is always protein and vegetables but come evening when its time to unwind, I start looking for snacks.
I love the crunch and the action of munching on something while watching TV but I know chips are the worst snack habit I could have. I set out to find healthier options as not snacking doesn’t seem to work! I found a new love for roasted chick peas and chips made from sweet potato, zucchini and apples!
Chick peas are loaded with 24g of fibre and 30g of protein but 1 cup will still net you 700 calories and 12 grams of fat so do snack wisely. Potato chips have 1060 calories and 70 grams of fat and a whopping 1400mg of sodium, with little fibre or protein to their credit, so roasted chick peas are still a much healthier option if you must snack.
Roasted Chick Peas
Preheat Oven to 400 degrees
Drain and rinse 2 cans of chick peas
Dry with paper towels or on dish towel
Lightly drizzle with olive oil & sprinkle with flavouring
parmesan, oregano, garlic
Arrange on cookie sheet lined with parchment paper in a single layer and roast for 35-45 minutes, making sure to watch for the last 10 minutes so they don’t burn. They are fully cooked when they are crunchy and no longer soft in the middle. They do require a bit of babysitting at the end to get them fully roasted but not burnt!
They keep in a container or plastic bag for a week or longer, but I usually eat them all before that! Perfect for tucking in your purse for a snack on the go or for kids lunches and of course, when the munchies hit at night!