So the biggest thing that gets me when I am trying to eat healthy, is having that crunchy and salty experience of a potato chip. I must have the crunch! I am slave to the crunch. The great thing is there is so many other alternative out there, that is so much more healthy for you and delicious.
Kale chips and Zucchini chips are a very good option and I got you covered, click the links to try these yummy crunchy alternatives, Spicy Garlic Kale Chips and Zucchini Chips recipe. But if that doesn’t take care of your crunch, my Roasted Red Curry Chickpeas are loaded with fiber, plant-based protein and a bit of a nice crunchy bit. They are super easy to prepare and make a wonderful on the go snack.
For the Red Curry Roasted Chickpeas
1 can of organic chickpeas
1 tbsp of olive oil
1/2 tbsp of red curry powder, more or less based on your preference
1 tbsp of no salt garlic herbal seasonings
sea salt and cayenne pepper to taste
Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season with red curry powder, no garlic seasoning and sea salt and cayenne pepper, to taste. Spread on a baking sheet with parchment paper and bake for 30 to 40 minutes, until browned and crunchy.