These crispy recipes are chock full of nutrition and are super healthy alternatives to high-fat treats. Not only do they make great guilt-free snack food, but they can also be served as appetizers at home and at gatherings. And because they are homemade, you control the amount of oil and salt you use.
Homemade Kale Chips
Preheat oven to 350 degrees F. Meanwhile, take one bunch of kale and cut the leaves off the thick stem. Rip the leaves into large bite-size pieces. Wash and thoroughly dry the leaves. Line a baking sheet with parchment paper. Put the kale leaves in a bowl and gently drizzle or mist them with some olive oil to lightly coat, gently toss and sprinkle with sea salt. Place the chips on the parchment paper-lined baking sheet. Bake the kale leaves for about 10 to 15 minutes until the edges become lightly brown and the chips become crisp. Watch carefully as they can burn quickly. Serve when cool.
Fun facts: As of 2012, there were approximately 2,500 American kale farms. Just one cup of kale provides more vitamin A and K than you need in an entire day!
Preheat oven to 400 degrees F. Meanwhile, drain and rinse one or two cans of chickpeas. Spread them onto a clean kitchen towel, gently roll them, and pat them dry, discarding any loose skins from the outside of the chickpeas. Line a baking sheet with parchment paper. Once the chickpeas are thoroughly dry, put them in a bowl and gently drizzle or mist them with some olive oil and sprinkle with sea salt. Place the chickpeas on the parchment paper-lined baking sheet. Bake the chickpeas for about 20 minutes and check them. They are ready when they are crisp. If they are still soft, continue to bake them for a little bit longer, watching carefully as they can burn quickly. If desired, and while still warm, sprinkle them with your favorite herbs such as crushed rosemary or spices such as curry or paprika. Or they can be eaten as is and either while warm or cool. Not only do they make a great snack food, but they are an excellent salad topping.
Fun facts: Chickpeas have many names, such as garbanzo beans, Bengal grams, Egyptian peas, Ceci beans, and Kabuli chana. They also come in many colors, including black, green, red, and brown!
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