More Healthy Snacks for Kids
Makes 3 ½ cups
A Fork in the Road Recipe
Naturally your kids like chips. Of course they do. And of course they’d like it if you sat them down with a big bowl of potato chips every day and said, “Hey, Johnny (or Wendy), go ahead, munch up!” Frankly, when my kids whine about not being allowed to eat chips with impunity, I feel like shouting, “Don’t you think I want to eat chips all day long, too?” Chips are fantastic, however, the ramifications of lots of chips are not fantastic (I’ve grown weary of the word moderation, though of course it’s all true, what they say).
So, what to give your kids to snack on, or bring in to share with the class, that you can feel good about? Chickpeas! Not straight from the can, but toasted in the oven, with just the right amount of salt and possibly some light seasonings. In fact, chickpeas can be an interesting and smart way to wiggle a touch of a new spice onto your kids’ palates. High in fiber, full of protein, low in fat, a little chewy, a little crispy, this is a snack that a mother and a teacher could love.
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What you need:
Nonstick cooking spray
2 cans (15 ounces each) chickpeas, rinsed and drained
2 tablespoons olive oil
1 ½ teaspoons kosher or coarse salt, or more to taste
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What you do:
1. Preheat the oven to 375°F. Lightly spray a rimmed baking sheet with nonstick cooking spray.
2. Pat the chickpeas dry with a clean dish towel or a few paper towels. Toss the chickpeas on the baking
sheet with the olive oil and salt. You can continue with Step 3 or go directly to Step 4.
3. See the Fork in the Road suggestions for seasoning the chickpeas on this page.
4. Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly and crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning, adding more salt as necessary. Serve the chickpeas warm or at room temperature.