kale chips, crunchy chickpeas, + roasted brussel sprouts

Here are three of my favorite (and easiest) snacks for adding to meal prep or just munching on their own.  Kale chips are the perfect thing when you’re in need of something crunchy: literally the easiest and most satisfying way to eat kale. Not to mention that kale is one of the most  nutrient dense foods on the planet and loaded with Vitamin A, K, C, and cancer-fighting antioxidants.
​Roasted Brussel sprouts are perfect for grabbing on the go, or throwing in a tupperware with protein for lunch. Brussel sprouts are in the cruciferous vegetable family {along with kale, cauliflower, broccoli, and cabbage} which means there is convincing evidence suggesting these  super foods have powerful cancer fighting properties. This  crunchy salty chickpea recipe is quick, inexpensive, and protein-rich. They're super easy to grab as a snack or top your salads.
 
 
 Kale chips
 
What you'll need:
 
1 stalk fresh kale (you can also buy a bag of chopped)
2-3 tbsp avocado oil or olive oil
¼  tsp of Black pepper
¼ tsp of Pink Himalayan salt or sea salt
¼ tsp cayenne pepper (optional)
 
 
What you'll need to do:

1. Preheat oven to 375 on convection roast if your oven has that setting- blows more hot air to crisp kale sooner.
2. Spread parchment paper (or aluminum foil) on cookie sheet
3. Wash and chop/break apart kale into roughly 3-4 inch pieces. Dry completely. Remove stems.
4. Spread kale so that pieces aren’t overlapping; allows air to circulate around leaves and crisp faster.
5. Drizzle avocado oil or olive oil for a very light layer of oil. Too much oil will not allow kale to become crisp.
6. Sprinkle with salt. Pepper is best to add at the end since it can burn n the oven, but you can always add before and after.
7. After 5 minutes check, and flip.
8. After another 5 minutes, check to see if kale has become light and crispy.
9. Add desired seasoning: sprinkle with black pepper, cayenne, curry powder or nutritional yeast!

 
 
Crunchy Chickpeas
 
What you'll need:

2 cups chickpeas (either dried or canned)
2 tbsp avocado oil or olive oil
¼ tsp of Pink Himalayan salt or sea salt
½ tsp Everything Bagel Seasoning (totally optional- you can use any seasoning, but this one from Trader Joe’s is what I used)
 
What you'll need to do:

1. If you are using canned chickpeas: rinse and dry thoroughly. If you are using dried chickpeas: rinse, soak in water, or vegetable broth, in the fridge overnight. Then cook on stove top until soft. Or if you have access to a pressure cooker; place in water or vegetable broth on “bean” setting. Usually takes 30 minutes. Drain.
2. Preheat oven to 375. Use convection roast setting if available.  
3. Spread out towel-dried chickpeas on parchment or aluminum foil.
4. Drizzle oil and lightly coat chickpeas.
5. Sprinkle with Pink Himalayan salt or sea salt.
6. After 5-7 minutes, toss/flip chickpeas.
7. Depending on your oven, it usually takes about 15 minutes for chickpeas to crisp. They are done when crispy and golden brown.
8. Add desired seasoning and toss. As with kale chips, these are best eaten right out of the oven.

 
 
Roasted Brussel Sprouts
 
What you'll need:
 
Any amount of raw Brussel sprouts
2-3 tbsp avocado oil or olive oil (just enough for a light coating)
¼ tsp of Pink Himalayan salt or sea salt
¼ tsp black pepper
 
What you'll need to do:

1. Preheat oven to 375. Use convection roast setting if available.  
2. Remove hard fibrous ends of sprouts and slice in half.
3. Just like above recipes: wash, dry, and evenly distribute on parchment. Drizzle oil and add salt.
4. After 15-20 minutes, flip and toss.
5. Bake for about 30-45 minutes, depending on your oven. Sprouts should be crisp + brown, but soft to touch.
6. Season to taste.

 
 
Super simple and easy recipes, but definitely a few of my favorites. Great alternative snacks, or additions to salads/meal prep. 
 
x,
Molly