Aint we all looking for something to munch between meals? It’s a good habit to eat every few hours to effortlessly speed up our metabolism. This helps to keep your weight in check. No need for crash diets or starving. I have been struggling with snack ideas for a while now. I love to munch something as I watch Netflix in the afternoon. That is my break time from blogging. I crave for something crunchy and tasty. Occasionally I make Moong Dal snack – Microwave recipe which I love because it’s a healthier choice. I have even tried store-bought baked chips but it’s not the same. I wanted to try something new.

 Ever since my oven is up and running, I have been wanting to try this recipe. There is a fried version of this recipe as well but who wants that! Anyways, I was so pleased with the outcome. In fact its an understatement, I actually loved it. It’s a perfect snack. Its lip-smackingly crispy, crunchy, filled with flavors from the seasoning and is addictive. If you follow the steps carefully then you can nail it too. This high powered protein rich snack is now my go to food for midnight snacking or in fact anytime during the day. 

I used ready to use edamame for this recipe. For chickpea, you can use canned or soak them overnight and boil it the next day with little salt and Homemade Turmeric Powder. Either ways, strain the water and lay them down on a paper towel. Spread it well. Take another paper towel and place it above. Now with light hands rub the chickpeas with the paper towel to dry them. Be careful to not press harder as they could get smashed. Dry them out as much as possible. Follow the same process for edamame as well.

Once you think they are dry enough, shift them to a dry bowl. Add cooking oil. Do not add more oil than required else they will become very soggy. Then add the homemade seasonings (dried parsley, cayenne/chilly powder/paprika, garlic powder, dried thyme flakes, dried basil, Parmesan and salt). Give it a good mix. Line a baking tray with parchment paper and spread the chickpeas and edamame evenly. Do not overlap. Keep them spaced out. You need not pre heat the oven for this recipe. Place the baking tray in the oven and cook it at 425 degree F for 45 mins. Keep tossing them every 10 mins. Also keep checking, if you feel they are turning a darker shade, switch off the oven. The edamame gets cooked a tad before.

 Once 45 mins are done, turn off the oven. Let it rest inside for an hour more at least. Chickpea & Edamame Crispies are now ready to be gorged. Store it in an airtight container and it stays good for a week. 

Chickpea & Edamame Crispies

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Prep Time: 5 minutes

Cook Time: 45 minutes

Author Priya Lakshminarayan

Ingredients

• 1 cup boiled/canned chickpeas
• 1 cup ready to use edamame
• 1 tsp each of dried parsley cayenne/chilly powder/paprika, garlic powder, dried thyme flakes, dried basil, Parmesan and salt
• 1 tbsp cooking oil

Instructions

• I used ready to use edamame for this recipe. For chickpeas, you can use canned or soak them overnight and boil it the next day with little salt and Homemade Turmeric Powder. Either ways, strain the water and lay them down on a paper towel. Spread it well. Take another paper towel and place it above. Now with light hands rub the chickpeas with the paper towel to dry them. Be careful to not press harder as they could get smashed. Dry them out as much as possible.
• Once you think they are dry enough, shift them to a dry bowl. Follow this procedure with edamame as well. Transfer them to the dry bowl. Add cooking oil. Do not add more oil than required else they will become very hard when done. Then add all the seasonings. Give it a good mix. Line a baking tray with parchment paper and spread the chickpeas and edamame evenly. Do not overlap. Keep them spaced out. You need not preheat the oven for this recipe. Place the baking tray in the oven and cook it at 425 degree F for 45 mins. Keep tossing them every 10 mins. Also keep checking, if you feel they are turning a darker shade, switch off the oven.
• Once 45 mins are done, turn off the oven. Let it rest inside for an hour more atleast. Chickpea & Edamame Crispies are now ready to be gorged.

Notes

You can just make Chickpea Crispies if you dont have edamame.
Be careful while baking both of them together, the edamame tends to burn if over cooked. If you wish, you can bake them separate.

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 A protein rich baked snack perfect for between-meals munching. It is so addictive that I have already finished it. I will have to make some more again tomorrow to take me through the week.  You can also check out some more recipes using edamame here – Beetroot & Edamame Fried Rice, Edamame and Carrot Burgers, Edamame and Spinach Soup and Sesame flavored beetroot & edamame parathas. Some recipes using chickpeas – Veggie Burger with Chickpea and Eggplant patties, Hummus flavored Chickpea Toast, Chick Pea Shundal and Healthy Falafel cooked in appe pan. 

  If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!

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