Going almost ‘Oil-Free’ is one of the best dietary changes I’ve made in my life, next to becoming Vegan of course.
In the past year, I’ve sworn off all buttery favorites and switched them out for a healthier, more flavorful version to satisfy my taste buds without packing on the pounds. It’s not an easy switch to make. I’ve ruined many attempts at re-vamping old favorites. Like this Chickpea snack that used to bake up pretty quickly. The Chickpeas were ultra good for me. The greasy calorie filled coating I used to stir in to make them quick and easy to make? Not so good.
Imagine spending 20 to 30 minutes cleaning, chopping, mixing up healthy salad veggies for a kinder, super nutrient based meal. Then image pouring 3 – 400 calories of artery clogging, hip enlarging olive oil all over your nice clean bowl of greens.
One innocent, miserable tablespoon of oil packs a whopping 120 calories of nothing but waste to your bloodstream.
Do we need a little fat in our lives? Of course. That’s why many greens and beans come with a modest natural fat % to get us what’s needed for our bodies. Anything more than that is just added fat to walk off. So how can things taste just a good (if not better) without using veggie butters and oils?
Chipotle spice is one of my favorites to add lots of flavor to oil free foods but feel free to use a milder chili powder if you’d like.
Using the vinegar to coat your chickpeas is not only healthier, saving over 500+ calories in your snacks, but it’s so much better for digestion its a double bonus here.
These little crunchy beauties add a fabulous texture to your salads, soups or just munch on them in the car to keep from gobbling up fatty chips or nuts.
You’ll want to rinse and then dry your beans before adding the spice mix and baking. Just takes a minute and will really add to a lasting crunchiness. Be sure to store your spicy beans in a sealed container, like a ball jar for extra crunch as well.
You know you want a big handful of these beauties – right now!
- 1 15 oz can chickpeas or equivalent
- 1 - 2 tsp of chipotle dry seasoning or chili powder
- 1 tsp garlic powder
- 1 tsp onion powder (optional)
- 2/3 cup apple cider vinegar
- Rinse, drain and dry your chickpeas. A clean kitchen towel works well for drying your beans.
- In a medium size bowl, combine the vinegar and spices. Toss in your dried chickpeas and stir to coat.
- Heat your oven to 400.
- Spread out your coated chickpeas on a non-stick baking surface. A silicone mat works well for this.
- Bake your chickpeas for 30 minutes. Check for the crunch factor and heat again after stirring the beans some. Continue this at 10 minute bakes until the beans are dry and crunchy when cooled. I bake mine in a toaster oven and it takes about 45 minutes total but ovens vary so watch and stir until they are crispy crunchy snacks!
- Allow the chickpeas to cool completely before storing them in an airtight container for up to 2 weeks.
- Don't like the spice?
- Try the same recipe without the chili, but with some dill, oregano or just a little touch of black pepper.
Have a great weekend All! Be kind ♥
I’ll be spending most of my time with this little cuttie. Both of us need our beauty sleep ya know…
I love your comments on what snacks you all are enjoying at your homes. Be sure to let me know if you’ve made these snacks before and if you have any improvements for me of course!
Thanks for stopping by Canned-Time.com
More from my site
- “Peanutty Pad Thai Zoodles” from Dianne’s Vegan Kitchen – September’s ‘Nut Butter Bash’ entry!
- Salted Mexican Dark Chocolate Power Balls