If you’ve burnt your share of kale in multiple attempts to create crispy, crunchy kale chips, it’s time to consider the chickpea for your crunchy snack of choice.
When tossed in mild curry powder, salt, and oil and then roasted in the oven, these little protein and fiber-packed spheres become crispy globes of goodness.
This recipe is GERD-friendly, dairy-free, gluten-free, vegetarian, and vegan.
Makes 4 servings
What you’ll need
- 15 oz. canned chickpeas (no salt added)
- 1 tbsp avocado oil
- ½ tsp salt
- 1 tsp mild curry powder
Looking for more GERD-friendly recipes?
Download a free copy of the Oshi Health GERD-Friendly Cookbook, full of delicious, dietitian-approved recipes designed with gut health in mind.
GERD-Friendly Oshi Health CookbookDirections
1. Preheat oven to 350°F and line a baking tray with parchment paper.
2. Drain the chickpeas and dry them thoroughly between two kitchen towels. (Don’t skip this step!)
3. Pour the chickpeas into a medium mixing bowl, and add the oil, salt, and mild curry powder. Toss to coat the chickpeas in the curry powder mixture.
4. Spread the chickpeas on the parchment-lined tray and insert the tray into the oven. Bake for 45-50 minutes or until the chickpeas are crispy. Serve immediately.
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