mom'sfolly :
For the chick peas I usually used canned chick peas, and I have burnt them so now the oven is at 425 not 450.
2 cans chickpeas, rinsed and drained
1-2 Tbsp olive oil (enough to make the spices stick) or PAM
your favorite spices, in quantity.
some combos are: ginger, garam masala and amchar powder (made from green mangos, very tart)
cumin, chili powder and lime juice
soup or salad dressing mixes
Bake at 425 for 20-30 minutes, and then turn off the oven. They should be crunchy. Sometimes I make them completely crunchy, sometimes I make them so they are sort of soft in the middle.
I also take raw pumpkin seeds, dry roast them in a pan, then add soy sauce and continue on the heat until the soy sauce is dried on the nuts. It is very salty, but the only fat is from the nuts, and it tastes gooooood! Gotta get me some next grocery run.
yum! im trying these! Not for a diet though...because i'm waaay beyond repair now...
For the chick peas I usually used canned chick peas, and I have burnt them so now the oven is at 425 not 450.
2 cans chickpeas, rinsed and drained
1-2 Tbsp olive oil (enough to make the spices stick) or PAM
your favorite spices, in quantity.
some combos are: ginger, garam masala and amchar powder (made from green mangos, very tart)
cumin, chili powder and lime juice
soup or salad dressing mixes
Bake at 425 for 20-30 minutes, and then turn off the oven. They should be crunchy. Sometimes I make them completely crunchy, sometimes I make them so they are sort of soft in the middle.
I also take raw pumpkin seeds, dry roast them in a pan, then add soy sauce and continue on the heat until the soy sauce is dried on the nuts. It is very salty, but the only fat is from the nuts, and it tastes gooooood! Gotta get me some next grocery run.
yum! im trying these! Not for a diet though...because i'm waaay beyond repair now...