Sweet & Salty Chickpea Snack Mix
Move over, potato chips. Here comes a healthy baked snack mix with toasted chickpeas, rice crisps, raisins and sunflower seeds.
To satisfy your next snack attack, walk past the potato chip aisle to grab a can
of chickpeas instead. And enjoy this baked protein-packed snack that delivers an
To keep your snack mix fresh and crunchy, store in
Ziploc® brand Snack Bags. Consider dividing the mix into portions so it’s
ready to go into lunches or into your purse for on-the-go snacking. Or save the
whole batch in
Ziploc® brand VersaGlass® Containers.
Preheat the oven to 350 F. Drain the chickpeas and dry them with a paper towel. Toss with olive oil and ¼ teaspoon kosher salt and transfer to a parchment-lined or foil-lined baking sheet with sides. Bake for an hour until the chickpeas are dry and crisp. Let cool.
While the chickpeas are roasting, heat the butter over medium-low heat in a small saucepan until it smells toasty and turns light amber in color. Pour through a fine mesh strainer into a small bowl. Clean the pan. Measure 1 ½ tablespoons brown butter into the clean pan and return the heat to medium low. Whisk in the curry powder, brown sugar and remaining ¾ teaspoon kosher salt. Cook, stirring until the sugar is moistened. Remove from heat.
Measure the crispy rice into a large bowl. Coat the rice gently with the curried butter. Scrape the rice onto a parchment or foil-lined baking sheet. Bake for 10 minutes. Let cool.
Carefully pour the crispy rice into a large bowl. Add cooled chickpeas, peanuts or sunflower seeds and raisins. Stir gently and serve.