Sunday, February 17, 2013

Healthy Snaking

There are some days where I feel like a bottomless pit, and all I want to do is eat everything. This can be dangerous, especially during the winter months and around holidays like Valentine's Day (the worst). So, I've found yummy, alternative treats to snack on when hunger strikes that fill me up without adding to the scale.

Baked Parmesan Kale Chips


1 bunch kale (12 oz after removed from stems)
1 tsp olive oil (spray)
a sprinkle of sea salt or kosher
1/2 cup shredded Parmesan cheese


Preheat oven to 350°F. Lightly spray two large baking sheets with oil.

Wash and thoroughly dry kale. Remove the leaves from the thick stems and tear into bite sized pieces. 

Place on baking sheets, spray with olive oil and sprinkle with salt.

Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.  

Baked Spiced Chickpeas
2 cans (14 oz each) Chickpeas
1 1/2 tbsp olive oil
3 tsp spice mix (recipe below)

Spice Mix
2 tsp sugar
1 1/2 tsp ground cumin
1 1/2 tsp sweet paprika 
1 tsp cayenne pepper 
1/2 tsp garlic powder 
1/2 tsp ground allspice (optional)
1/2 tsp salt

Preheat the oven to 425 degrees.

Drain and wash the chickpeas. Place the clean chickpeas on a layer of paper towels and gently rub the tops of them with another paper towels. Some of the skins will peel away. 
*You can trash them, or bake them for an extra crispy little treat. I love burnt foods, so I liekd the burnt skins along with the toasted chickpeas.

You want to get the chickpeas as dry as possible.
While the chickpeas are air drying further, make the spice mix. Pour all of the spices into a bowl and mix well. 
*This recipe will not use all of the mix, so reserve the excess for later.

Place the clean and dry chickpeas in a bowl and toss them with the olive oil. Once coated with oil, sprinkle on the spice mix to taste.
Place the seasoned chickpeas on a lined cookie sheet (I used a Silpat) and put the sheet in the oven for 40-60 minutes. Mix them around about half way through.
Carefully watch the chickpeas at the end as they can quickly burn. Once done, the chickpeas will be browned and crunchy. As the chickpeas cool they will become even crunchier. 

*I took them out of the oven when they were firm, and almost crunchy while still hot. Once they cooled they because SUPER crunchy.

xx Arielle

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