New Snack Sensation: Mock Deep-Fried Chick Peas
I have discovered an amazing new snack. The January 2005 issue of Shape magazine includes a recipe for what they call Mock Deep-Fried Chick Peas. According to the team at Shape, this snack "provides all the crunchy satisfaction of chips, but offers protein, calcium and fiber too." I love chick peas and have never baked them like this, so I was all for trying this one out.
The people at Shape weren't lying. This is an awesome and relatively healthy recipe. All the nutrition information is provided below the recipe.
Mock Deep-Fried Chick Peas (or Baked Chick Peas with Herbs, which I think would be a nicer name and so that's what I will call them)
Recipe as seen in the January 2005 issue of Shape magazine
Serves 4
Total Prep and Cook Time: 40 Minutes
1 19-ounce can chick peas, well-drained, rinsed and patted dry
olive oil spray
coarse salt to taste
1/8 teaspoon cayenne pepper, or more to taste
1/8 teaspoon garlic powder, or more to taste
1/4 teaspoon dried oregano, or more to taste
Preheat oven to 450 degrees. Place chick peas on a rimmed cookie sheet. Here are my chick peas before baking. (Note that I doubled the recipe, so I have a lot more chick peas than 19 ounces)
Bake, shaking tray every now and then, until golden brown and crunchy, about 35 minutes. Here are my chick peas emerging from the oven:
Pour into a large bowl. Lightly coat with olive oil spray; I used my trusty Misto for this. Add salt, cayenne, garlic powder, and oregano. Toss to coat evenly.
That's it. It's as simple as that. Each serving (with a serving being about 1/4 of the batch) is 136 calories, 8% fat, 75% carbs, and 17% protein. Chick peas are a very healthy food due to their high protein, low fat ratio and they are really flavorful and delicious.
I love this snack and am going to be trying all sorts of variations of it. For my first try, I seasoned it as the Shape recipe suggested but in the future I am going to play with the seasonings and change up the spices and herbs to see what else strikes my fancy. This dish was so easy to make yet so different and so good. I highly recommend trying it and I hope you like it as much as I did.
15 Comments:
Wow, that's a great idea. I bet kids would even like that, especially if you didn't tell them it was actually chick peas. You could probably do all sorts of variations on the herbs as well to mix it up (maybe do a citrus batch, or a garlic batch).
I'm definitely going to make these!
Linda - these sound great! I always have an urge to munch when I get home from work. If I can't get dinner on the table in 5 minutes I usually succomb. These sound like a much better thing to reach for than crackers - I'll have to make some this weekend. Thanks!
great idea! thanks for sharing. Why not try it with various dry peas or vegetables? I'm thinking about baby carrots simply cooked in water then in the oven as for the peas and finally coated in moroccan-style spices, or broccoli with powdered almonds, zucchini bites with summer savory...
a new world of appetizers has opened, thanx!
Marion
I tried these- they are fantastic, and the kids even love them!
I'm so glad that this recipe seems to have struck a chord and I love the alternative suggestions you all have come up with for it. I know this is one I'll be experimenting with pretty frequently.
Thanks for the tip. I'll give this a try.
Hi there! I just made these today and they are easy and delicious! Why didn't I think about something like this before?
I didn't even feel like bothering with the Misto, so I just drizzled them with about a teaspoon of olive oil in a bowl, then sprinkled them with Tony Chachere's spicy seasoning that my brother brought me from New Orleans. These would make a great hostess gift if you went to someone's house for dinner!
Peggasus
(Blooger won't let me update my profile. I'm here: peggasus.blogspot.com)
Got the heads up from Tanvi - great recipe that I will try immediately!
Hi, I also got here because Tanvi mentioned your recipe. It sounds fantastic and I cant wait to try it!
Is it me? My garbanzos came out dry and tasteless. I even used popcorn salt so it would adhere better. I stopped the baking just before they got too hard. Can't imagine them being much harder - would be worse. I don't see how people can say these are 'fantastic'. I've been cooking for 40 years, so I've got a lot of experience. These have no flavor. I wonder if salting them before baking might help?
this is excellent. I remember when that shape magazine came out, I made these. i just bought more and am was looking for a 'baked' recipe becuz i remembered this one. I am so happy I found it..crunchy, healthy treats...here I come!!!!!!!
thank you!
I've been making this all week-end. Before baking I toss the chick peas in olive oil, garlic salt and garam masala. SO GOOD!
Does anyone know if you have to refridgerate the left overs?
Thanks for sharing such a tasty recipe. I was looking for a crunchy, flavorful snack and this is it. I was careful to watch the oven during the last five minutes and it was worth it. I ended up with only one or two burnt peas. Recommend using more than one can though, you will fall in love with the flavor and want more.
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