Cooking with Morgan: 2 Savoury Snack Foods

May 10 2020 Nutrition Tips

Savoury Snacks

Alright I suppose I can share some savoury snacks now that I have shared sweet ones with you all. The theme for these snacks is not just savoury but also chickpeas. The chickpea will be the star of the show for this blog bringing some easy, yet delicious snack ideas to your home.

If you like to pick at your snacks this one’s for you!

All Dressed Roasted Chickpeas & Kale Chip Mix

Have you ever bought a bunch of kale and wondered what the heck to do with all of this? Well this snack will help you out big time baking your kale in the oven will improve the texture and taste of kale which not many people are fond of in the raw version BUT even if you are I am sure you will like kale chips nonetheless. Kale is such a nutrient dense vegetable it should be a staple in most households. Meanwhile chickpeas are inexpensive and easily bought in a can, high in fibre and filling. Looking for an alternative to your nightly bowl of chips while kicking back and watching a movie follow the recipe below to switch things up!

All Dressed Roasted Chickpeas

Ingredients:

  • 1 can of chickpeas
  • 1 tbsp. of olive oil
  • ½ tsp. of each of the following spices: garlic powder, onion powder, Himalayan pink salt, paprika, stevia, pepper, tomato or chili powder.

Directions:

  1. Preheat your oven too 400°
  2. Spray or oil non-stick baking sheet.
  3. In a small bowl mix your spices.
  4. Rinse and thoroughly dry chickpeas.
  5. Bake chickpeas for 15 minutes without any other ingredients.
  6. Remove chickpeas mix the spices and oil in until fully coated and return to oven for 10 minutes.
  7. Stir the chickpeas around and bake for another 10 minutes or until desired crispiness.
  8. Approximately 35-45 minutes in oven. Checking every 10 minutes and stir around.

Kale Chips

Ingredients:

  • 1 large bundle of Kale
  • ½ tbsp. of Olive Oil
  • Salt & Pepper

Directions:

  • Remove stems and tear off big leaves.
  • Rinse kale and towel dry (make sure the leaves are dry)
  • Using ½ tbsp. of olive or coconut oil massage on to kale (coating completely) Careful not to add too much oil.
  • Place on a baking sheet flat (not layered for even baking)
  • Bake at 300° degrees for 10 minutes, flip and for another 15 minutes.
  • Let cool on sheet for a few minutes before adding spices: As simple as salt and pepper or you could get adventurous with garlic, onion, chili, cayenne depending on the flavour profile you are looking for.
  • Once your Kale chips are seasoned and cooked add to a large serving bowl with roasted chickpeas for a yummy and healthy mix!

Macros for entire batch of Chickpeas & Kale mix:

95g of carbohydrates, 30g of protein, 30g of fat.

Twisted Sweet Potato Hummus

Are you more of a top your snack with a dip kind of person well if so I have a hummus recipe to share with you!!! Hummus is super fun because you can make so many different kinds of hummus’ I will share with you a sweet potato hummus with a twist. OK, OK I know this is still on the sweet side of hummus’ but you’re having it with vegetables or chips so it still counts, right? You can even consume it on crackers or perhaps spread on some toast or in a sandwich! The options are endless. This hummus is super easy to make and also nutrient dense providing a good balance of carbs, proteins and healthy fats.

See my secret ingredient below…

Ingredients:

  • 1 can of chickpeas
  • 1 whole medium sweet potato
  • Juice of 1 lemon
  • Zest of ½ lemon
  • 1 tbsp. of onion powder
  • 4 tsp. of olive oil
  • 3 tbsp. of peanut butter
  • ½ tsp. cayenne (more if you want it to be spicy)
  • ½ tsp. cumin
  • ½ tsp. Himalayan pink salt
  • ½ tbsp. of paprika
  • 3 tbsp. minced garlic

Directions:

  • Preheat oven to 400°
  • Pierce sweet potato with a fork several times and wrap in tinfoil.
  • Bake on middle rack for 45-60 minutes. Sweet potato should be soft when done.
  • In a blender or food processor add all ingredients except for sweet potato.
  • Once the sweet potato is done peal the skin off and mash with a fork. Set in fridge to cool down.
  • Once sweet potato is cooled down add to blender with ¼ cup of water and blend until creamy and smooth.
  • Place in a sealed container in the fridge overnight to chill or at least a few hours before consuming.

Macros for entire recipe:

115g of carbohydrates, 40g of protein, 51g of fats.

For 1/10th of recipe you are looking at:

12g of carbs, 4g of protein and 5g of fats.

This would be a good serving size alongside your veggies or crackers!