A two-in one snack recipe that’ll help reduce food waste.
Last week, I put together two recipes for lighter game day dips. One of them was a creamy sun dried tomato hummus for which I used a great tip from Smitten Kitchen. Her secret to achieving a perfectly smooth and fluffy hummus was de-shelling the beans before processing.
This trick this makes all the difference in the consistency of your dish. I ended up with the most dreamy sun dried tomato hummus, but I also ended up with a bowl of chickpea shells that I had no use for.
When I’m cooking, I always try my best to use as much of each ingredient as possible so that nothing goes to waste. I wanted to try turning these shells into something before having to toss them. I found for you the perfect solution: toasted chickpea crisps. With this recipe, you’ll create less waste and get two snacks in one.
This recipe only involves two additional steps that can be easily done while making your hummus. Season your chickpea skins and toss them on a tray and into the oven while roasting garlic for your hummus. With these two simple steps, you have the ultimate two-in-one. A hummus ingredient for now and a crunchy snack for later.
If you’re not using your chickpeas to make hummus, the de-shelled beans will be stocked and ready for you to use as you typically would in any recipe. It’s a win win!
These crisps are a great treat on their own, (and a healthy alternative for major potato chip cravings) but they’re also the perfect way to add a little crunch to just about any salad dish. You can season your crisps with spices that complement your favorite salad for a lighter, healthier crouton substitute.
You can also make your crisps sweet or savory. For the savory version, I like to season with a little bit of garlic powder, sea salt, pepper, and dried parsley. I’m a sugar fiend, so I usually opt for the sweet version. I always mix cinnamon and coconut sugar create the perfect caramelized cinnamon sugar flavor.
You can add any of your favorite spices to make these crisps your own: ranch, habanero, sour cream and onion, you name it.
toasted chichpea skins
Takes , Serves 2-4.
- 1 15 oz Can Chickpeas (you can also use ¾ cup of dried chickpeas cooked at home)
- Preheat oven to 350°F and line a baking tray with parchment paper.
- De-shell chickpeas individually by gently removing skin with your thumb and two front fingers.
- In a medium size bowl, season chickpea skins with oil (olive oil for savory and coconut oil for sweet).
- Add all spices and toss until well combined. (Savory: garlic powder, salt and pepper, Sweet: cinnamon and coconut sugar)
- Spread mixture onto lined baking tray and bake for 5-7 minutes until chickpea skins are golden brown.