Snacks - Roasted Chickpeas and Veggie Chips

Found here:http://www.mashed.com/43539/healthy-homemade-snacks-youll-love/s/roasted-chickpeas/

Roasted Chickpeas
Something about chickpeas delivers that rich and nutty flavor I want in a snack. Making them couldn't be simpler. Drain a can of garbanzo beans, rinse and dry them as much as possible, coat them in olive oil, and lay them in a dark-bottomed pan, and roast at 450 degrees Fahrenheit for 30 minutes, until they start to deeply darken and develop that delicious crunch. When they come out of the oven, sprinkle them liberally with salt while they are still hot. I prefer them plain, but they are also great with curry powder or Italian seasoning. Make a batch and keep them in your office drawer to avoid those doughnuts your co-worker keeps bringing in.

http://www.prevention.com/food/healthy-eating-tips/make-your-own-veggie-chips

Spiced Sweet Potato Chips
PREP TIME: 10 minutes / TOTAL TIME: 24 / SERVINGS: 2

1 12-oz sweet potato, peeled
½ tsp ground cumin
¼ tsp sugar
¼ tsp chili powder
¼ tsp salt

1. HEAT oven to 375°F.
2. SLICE potato into very thin slices using v-slicer mandoline. Spray 2 baking sheets with cooking spray. Arrange potato slices on the baking sheets in a single layer. Coat slices lightly with cooking spray.
3. BAKE for 7 minutes, or until barely starting to brown. Turn potato slices over and return to the oven. Bake until lightly browned, about 7 to 10 minutes more. Transfer finished slices to a bowl and repeat with remaining slices, if necessary. Meanwhile, in a small bowl, combine the cumin, sugar, chili powder, and salt.
4. POUR spice mixture over chips and toss well before serving.

NUTRITION (per serving) 157 cal, 3.5 g pro, 36 g carb, 6 g fiber, 12 g sugars, .4 g fat, .1 g sat fat, 353 mg sodium



Zucchini Chips
PREP TIME: 8 minutes / TOTAL TIME: 40 minutes / SERVINGS: 4

2 lg zucchini
1 Tbsp olive oil
¼ tsp salt
¼ tsp garlic powder (optional)

1. HEAT oven to 400°F. Coat 2 baking sheets with cooking spray
2. SLICE the zucchini on the diagonal, about ⅛" thick. Place the slices in a large bowl and toss well with the oil, salt, and garlic powder (if using). Arrange in a single layer on the baking sheets.
3. BAKE, turning often, for 25 minutes. Reduce the oven temperature to 300°F and bake until splotchy brown and crisp, 10 to 15 minutes more. Remove to paper towels and let cool. These will keep at room temperature, uncovered, for several hours.

NUTRITION (per serving) 39 cal, 7 g pro, 3.4 g carb, 1 g fiber, 2.4 g sugars, 2.6 g fat, .4 g sat fat, 106 mg sodium

Baked Beet Chips

PREP TIME: 10 minutes / TOTAL TIME: 55 minutes / SERVINGS: 6

3 med uncooked beets
1½ Tbsp coconut oil
¼ tsp salt

1. HEAT oven to 350°F. Peel 3 medium uncooked beets and cut into thin slices. Toss with coconut oil and 14 teaspoon salt.
2. SPREAD slices onto two baking sheets in a single layer and bake for about 15 minutes. Flip beets and bake for an additional 10 to 15 minutes, or until beets have dried out and become crisp. Cool before serving. Chips can be stored in an airtight container for up to three days.
NUTRITION (per serving) 469 cal, .7 g pro, 3.9 g carb, 1 g fiber, 3 g sugars, 3.5 g fat, 3 g sat fat, 129 mg sodium



Sweet-Hot Pickled Carrot Chips
PREP TIME: 8 minutes / TOTAL TIME: 16 minutes / SERVINGS: 10

3 carrots
½ c white or cider vinegar
½ c water
6 Tbsp honey
1 clove garlic, peeled and smashed
½ tsp turmeric
1 dried hot chili pepper, 1–2 in. long

1. CUT the carrots on the diagonal into ¼-inch-thick slices. In a steamer, cook until crisp-tender, 3 to 4 minutes. Rinse under cold running water to stop cooking. Drain and place in an ovenproof glass or earthenware container.
2. COMBINE the vinegar, water, honey, garlic, turmeric, and chili pepper in a small nonaluminum saucepan. Bring to a boil and cook for 5 minutes.
3. POUR the hot mixture through a sieve over the carrots to cover them completely. Cover and refrigerate several hours or overnight. Store in the refrigerator.

NUTRITION (per serving) 15.4 cal, 0.2 g pro, 3.8 g carb, 0.6 g fiber, 2.8 g sugars, 0.1 g fat, 0 g sat fat, 15 mg sodium

Smoky Paprika Kale Chips

PREP TIME: 10 minutes / TOTAL TIME: 30 minutes / SERVINGS: 6

1 lg bunch kale
¼ c olive oil
1 Tbsp smoked paprika
½ tsp salt

1. HEAT oven to 400°F. Remove the tough stems from the kale and wash and tear the leaves into large pieces. In a large bowl, toss the kale pieces with the olive oil and paprika.
2. LINE a baking sheet with parchment paper, scatter the kale atop, and roast until the greens are dry and crispy, about 30 minutes, tossing every 10 minutes to toast evenly. Toss with the sea salt and serve.

NUTRITION (per serving) 149 cal, 6 g pro, 12.4 g carb, 3 g fiber, .1 g sugars, 11 g fat, 1.5 g sat fat, 183 mg sodium