I have a few problems with the snack aisle at the grocery store:
- There are very few gluten free items.
- What is gluten free is expensive ($8 for a bag of pretzels? Really?!)
- Most of these snacks don’t have much, if any, nutritional benefits.
Here are a few reasons why I love roasted chick peas as a snack:
- They are naturally gluten free.
- They are cheap. One can of chick peas is easily under a dollar.
- Chick peas are low in fat, but high in fiber and protein.
Roasted chick peas are a blank canvas. You can add so many different flavors to them; sweet, salty, spicy. You might find yourself choosing roasted chick peas over more traditional snacks because they are so tasty, especially if you find some flavors you like. This chili lime seasoning is one of my favorites!
While the total cooking process takes about an hour almost none of that time is hands on, and what is hands on is so, so simple. If you can open a can and stir you can make these!
Chili Lime Roasted Chick PeasIngredients
- 2 cans of chick peas/ garbanzo beans (they are the same thing!)
- 2 1/2 Tbs lime juice
- 2 tsp chili powder (make sure to read the label of chili powder – some contain wheat)
- salt, to taste
- Preheat oven to 400°F.
- Drain and rinse the chick peas, and empty the cans onto a baking sheet in a single layer. To avoid sticking I cover the baking sheet with either parchment paper or aluminum foil. If you don’t do this it won’t stick terribly, though.
- Bake for an hour, stirring every 15 minutes or so. Depending on how wet the chick peas were it may take longer or shorter to cook, so check for crispiness each time you stir. Sometime during the cooking time, mix the lime juice and chili powder in a small bowl.
- When chick peas are crispy slide them all over to one side of the pan. Pour the lime/chili mixture on them, stir, and spread out in a single layer again. Sprinkle with salt.
- Cook until the mixture has soaked into the chick peas and they are crispy again, about 15 minutes. Watch the oven carefully during this step because if you let it cook too long the chili powder will burn.