Healthy Chick-Nuts. They taste like a cross between a peanut and a corn-nut. They're loaded with protein, fiber and love.
Today I am sharing a new healthy recipe for an easy snack that keeps me satisfied. I snack on veggies all day (whenever I'm hungry) and use these little nuts as a great addition of crunch. I've loved these little nibbles for years. I've seen some very high fat varieties that use a lot of oil. Though these high fat recipes work for the cripsy snack, they also work for adding a ton of calories to an otherwise very healthy nibblet. I like this recipe here the best. It uses a lot less oil. They do take a little longer to cook in the oven because of that, but I don't mind it.
You will need 1 lb dry garbanzo beans aka chickpeas...aka GONZO beans at my house. I buy gonzo beans in bulk 25 lb bags because we use them a lot. If you don't want to cook them as directed in the recipe, you can use pre-cooked canned chickpeas (2 15 oz cans) just be sure to rinse them well and get all the goo off of 'em.
- Soak dry beans overnight in 8 cups hot water. Drain. Put in a heavy pot and add 8 cups more unsalted water. Simmer over low heat 1 1/2 hours.
- Drain well.
- Pat the beans dry with a clean paper-towel or flour-cloth.
For baking you will need:
- 1T olive oil (I love garlic infused olive oil)
- salt, pepper or Chef Tess All Purpose Seasoning
- 1 large sheet pan with edge
Directions: Preheat oven to 375 degrees. I've seen some people bake them at 400 degrees, but I've never been fond of the burny flavor that I get at that temperature.
Drizzle garbanzo beans with with olive oil and spread out over a full sized baking sheet.
Bake 45 minutes, stir halfway through baking. After 45 minutes, turn off the oven and allow to sit in oven with the door closed for 2-3 hours until very dry and crunchy. Season to taste with a highly flavorful spice blend of your choice.
Nutritional information: Calories 289. Fat 2 g. Carb 45. Fiber 15 g. (30 net carbs), 15 g protein.
There you go my darlings! Make some healthy chick-nuts! I eat them with a big glass of ice water and some veggies. Enjoy!
Always My Very Best,
Your Friend Chef Tess