The holidays are here. From leftover Halloween candy to Thanksgiving's mashed potatoes, stuffing, and pumpkin pie, and Christmas' eggnog and cookies, it is nearly impossible not to gain weight. This holiday season I plan to have healthy, low cal, and delectable snacks available so I am not tempted to nosh on holiday treats. One of my favorite go-to-snacks is Crispy Chili-Lime Chickpeas with Serrano Peppers. This guilt-free, somewhat spicy snack is scrumptious and easy to make. I know I will be making it often, not only during the holidays but throughout the year.
Crispy Chili-Lime Chickpeas
with Serrano Peppers
Ingredients
2 cans 15-ounce chickpeas
rinsed and drained
1 1/2 teaspoon avocado oil
juice of one lime
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt, plus more to taste
1 serrano pepper, finely minced
Directions
Preheat the oven to 400 degrees F.
Rinse and drain chickpeas.
In a bowl, combine the chickpeas with the oil, chili powder, cumin, kosher salt, minced serrano pepper, and half the lime juice. Spread the chickpeas in an even layer on a baking sheet.
Bake, shaking pan occasionally, until crispy and golden brown, about 30-35 minutes.
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