Crispy Chickpeas and Kale Chips

Staff Writer
Crispy Chickpeas and Kale Chips
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
226
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

  • 1 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.

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.

Nutritional Facts

Total Fat
10g
16%
Sugar
5g
N/A
Saturated Fat
1g
7%
Protein
9g
18%
Carbs
26g
9%
Vitamin A
210µg
23%
Vitamin B6
0.2mg
11.4%
Vitamin C
51mg
86%
Vitamin E
2mg
10%
Vitamin K
304µg
100%
Calcium
105mg
10%
Fiber
8g
31%
Folate (food)
200µg
N/A
Folate equivalent (total)
200µg
50%
Iron
3mg
17%
Magnesium
60mg
15%
Monounsaturated
6g
N/A
Niacin (B3)
0.9mg
4.3%
Phosphorus
177mg
25%
Polyunsaturated
2g
N/A
Potassium
450mg
13%
Riboflavin (B2)
0.1mg
6.3%
Sodium
307mg
13%
Thiamin (B1)
0.1mg
9.4%
Zinc
1mg
10%

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