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Chipotle Roasted Chickpeas: your new favorite healthy snack. It’s crunch time!
Preheat oven to 425ºF. Line a baking sheet with foil, parchment paper or a Silpat.
Place chickpeas on a paper towel and pat completely dry. Remove any loose skins.
In a medium size bowl, combine the olive oil, garlic, chipotle chili, adobo sauce, chili powder, cumin, oregano, salt and pepper. Whisk until combined and add the chickpeas. Toss well.
Place chickpeas on the prepared baking sheet, making sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for about 15 minutes. Let cool (right, like that is possible) and eat!
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!