Crispy Chickpeas and Kale Chips

Crispy Chickpeas and Kale Chips
Staff Writer
Crispy Chickpeas and Kale Chips

Gentl & Hyers

Crispy Chickpeas and Kale Chips

I promise, these chips taste just like potato chips, if not better! This is the perfect recipe for introducing non-kale eaters to the wonders of kale, and my children are the proof. Not only do they devour them almost instantly fresh out of the oven, but they request them so much I can barely make them fast enough.

Click here to see Hearty Après Ski Snacks to Make at Home.

6
Servings
187
Calories Per Serving
Deliver Ingredients

Notes

*Note: Experiment with a variety of different spices such as garlic powder, cumin, chili powder, cayenne, Chinese five-spice, nutmeg, wasabi powder, or your own unique spice blend.

Ingredients

For the chickpeas

  • 3  Cups  cooked chickpeas
  • 2-3 tablespoons extra-virgin olive oil
  • Sea salt, to taste

For the kale chips

  • large bunch kale
  • 1  Tablespoon  extra-virgin olive oil
  • 1/4  Teaspoon  sea salt
  • Freshly ground black pepper, to taste

Directions

For the chickpeas

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Rinse the chickpeas and drain well. Pat dry with a towel and spread evenly over the baking sheet. Drizzle with olive oil and rub the chickpeas with fingers to make sure they are coated. Season with a generous amount of sea salt and seasonings of choice*, and roast until golden and crisp on the inside but not burnt on the outside, for 30 minutes.

For the kale chips

Reduce the oven temperature to 300 degrees and line 2 rimmed baking sheets with parchment paper.

Remove the stems from the kale by holding the stems with one hand, and with the other hand pinching the stems at the base and slowly pulling the stems toward top of the leaves. Discard the stems. Wash and dry the leaves thoroughly and place in large mixing bowl.

Drizzle with the olive oil, season with the salt, and massage into the leaves. Season with pepper, to taste, and spread out the kale in a single layer on the baking sheets. Place in the oven and bake until the kale is dry and crispy and just barely brown on the edges, for 10-15 minutes. Remove from the heat, transfer to a bowl, and serve.

Nutritional Facts

Total Fat
5g
7%
Sugar
5g
6%
Saturated Fat
1g
4%
Carbohydrate, by difference
28g
22%
Protein
9g
20%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
49mg
5%
Choline, total
43mg
10%
Fiber, total dietary
8g
32%
Folate, total
172µg
43%
Iron, Fe
3mg
17%
Magnesium, Mg
48mg
15%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
168mg
24%
Selenium, Se
4µg
7%
Sodium, Na
8mg
1%
Water
60g
2%
Zinc, Zn
2mg
25%

Chickpea Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Chickpea Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.