Spicy Roasted Chickpeas

Found the below recipe in an internet search when I had a hankering for crispy chickpeas. I had friends try to make crunchy chickpeas at home and they would comment that most recipes weren't able to make them crunchy, I tweaked the linked recipe a bit and was able to get the chickpeas crunchy! Not rocket science, but I just cranked the heat up a bit and it helped immensely. I recommend this recipe to go with dinner as texture to a dish or as a healthy snack.

Spicy Chickpea Recipe Inspiration

Ingredients:
1 can of garbanzo beans, rinsed and drained
1/2 tsp garlic powder
1/2 tsp cumin
1 tsp chili powder or cayenne pepper
1/2 tsp turmeric
1 tbsp olive oil
Salt and pepper to taste ( I added about 1 tsp of salt and 1/2 tsp pepper)

Instructions:
1. Preheat oven to 450 F
2. Put rinsed and drained chickpeas in a bowl and add the spices and olive oil. Mix well.
3. Pour the chickpeas onto a cooking sheet and shake the sheet to space the chickpeas evenly. You don't want them on top of each other.
4. Roast chickpeas in the preheated oven on a greased cooking sheet for approximately 20 minutes.
5. Shake the tray a few times while the chickpeas are cooking to move them around so they cook evenly. Keep an eye on them as well when they are cooking to make sure they are not burning, everyone's oven is a little different.
6. Pull them out of the oven and enjoy!

Crispy spicy kale chips

Made these a few times and I'm learning this is the only way I like curly kale. I enjoy dinosaur kale in soups but curly kale is too bitter for me, unless it is in chip form!

This recipe is tweaked a bit from this food network recipe.

http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html

Ingredients:
1 head of curly kale
1.5 tbsp of olive oil
1 tsp of red chili flakes
1 tsp chipotle spice
Sea salt to taste

Directions:
1. Wash and pat dry kale. Tear the leaves from the stem and discard the stems.
2. Chop kale leaves so they are in 1 to 1.5 inch pieces.
3. Toss the kale in 1.5 tbsp of olive oil, 1 tsp of red chili flakes, 1 tsp of chipotle spice, and sprinkling of sea salt.
4. Place kale evenly on a cooking sheet. I often cover mine with foil to help with clean up.
5. Put in the oven at 270 F for 15-20 minutes.
6. Shake the pan half way through cooking or use a spatula to mix the leaves up to brown all sides.