Who doesn’t want a family-friendly healthy snack that is high in fiber and protein, anti-inflammatory and made with all WHOLE FOODS?
We also adore these as “croutons” on our salads and in our soups.
Enjoy a spicy and sweet variation below.
Spicy:
*use organic ingredients
1 15 oz BPA-free can chickpeas drained and rinsed, or make your cook your own dried chickpeas (2 cups of cooked/sprouted chickpeas). Ensure you dry the chickpeas as much as possible. We also like to remove the skins.
1 tbsp of EVOO or Coconut Oil or Avocado Oil
1 tsp of ACV
2 tbsp turmeric
1 tbsp dulse (sprinkles)
Sprinkle of Himalayan sea salt + ground black pepper to activate the turmeric
OPTIONAL: add any of the below (or combine them together)
1 tsp cayenne
1 tsp garlic powder
1 tsp ground cumin
1 tsp coriander
1 tsp paprika
—————————-
Sweet
*use organic ingredients
1 15 oz BPA-free can chickpeas drained and rinsed, or make your cook your own dried chickpeas (2 cups of cooked/sprouted chickpeas). Ensure you dry the chickpeas as much as possible. We also like to remove the skins.
1 tbsp of EVOO or Coconut Oil or Avocado Oil
2 tbsp of cinnamon
1 tsp cacao
——————————————————-
Put the chickpeas in a bowl and coat with oil and spices of choice + ACV. Mix together well to coat evenly. Spread chickpeas on parchment paper/baking sheet. Bake at 400 degrees for 20-30 minutes (shake pan ever 10 minutes). You want them golden brown and crispy.
Allow 5 minutes to cool and store in an airtight container for 5-7 days.
Enjoy!
With love & gratitude,
Christine & Stephanie
