Description
This recipe offers a comprehensive guide to preparing a variety of delicious and guilt-free snacks, including roasted chickpeas, spicy roasted edamame, homemade trail mix, baked sweet potato fries, and a fresh avocado dip. Perfect for snacking any time of day, these recipes combine healthy ingredients with bold flavors and simple cooking techniques to create satisfying and nourishing bites.
Ingredients
Scale
Roasted Chickpeas
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- Salt and freshly ground black pepper to taste
Spicy Roasted Edamame
- 1 (10-ounce) bag frozen shelled edamame, thawed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Trail Mix
- 1 cup roasted almonds
- 1 cup dried cranberries
- 1/2 cup pumpkin seeds (pepitas)
- 1/2 cup dark chocolate chips (optional)
- 1/4 cup shredded unsweetened coconut
- Pinch of sea salt
Baked Sweet Potato Fries
- 2 medium sweet potatoes, peeled and cut into fries
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- Salt and freshly ground black pepper to taste
Avocado Dip
- 2 ripe avocados
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Chickpeas: Preheat your oven to 400°F (200°C). Thoroughly drain and rinse the canned chickpeas. Pat them completely dry with paper towels to ensure they crisp up when roasted.
- Season the Chickpeas: In a medium bowl, toss the dried chickpeas with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Ensure each chickpea is evenly coated with the spice mixture.
- Roast the Chickpeas: Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Bake for 20-30 minutes, shaking the baking sheet halfway through to promote even cooking, until they are golden brown and crispy.
- Cool and Enjoy: Remove the chickpeas from the oven and let them cool slightly; they will become crispier as they cool.
- Prepare the Edamame: Preheat your oven to 400°F (200°C). Thaw the frozen shelled edamame and drain any excess water.
- Season the Edamame: In a medium bowl, toss the thawed edamame with olive oil, chili powder, cayenne pepper (adjust to your spice preference), garlic powder, and salt, making sure all pieces are coated.
- Roast the Edamame: Spread the edamame in a single layer on a parchment-lined baking sheet. Bake for 15-20 minutes, shaking the pan halfway through, until lightly browned and crispy.
- Cool and Serve: Let the edamame cool slightly before serving to allow crispiness to develop.
- Combine Trail Mix Ingredients: In a large bowl, mix roasted almonds, dried cranberries, pumpkin seeds, dark chocolate chips if using, and shredded coconut.
- Season with Salt: Add a pinch of sea salt to enhance the overall flavor.
- Mix Well: Toss the ingredients thoroughly to distribute evenly.
- Store and Enjoy: Keep the trail mix in an airtight container at room temperature for convenient snacking.
- Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and cut the sweet potatoes into evenly sized fries for uniform cooking.
- Season the Fries: Toss sweet potato fries with olive oil, smoked paprika, garlic powder, cinnamon, salt, and pepper in a large bowl until well coated.
- Bake the Fries: Spread fries in a single layer on a parchment-lined baking sheet, avoiding overcrowding. Use two sheets if needed. Bake for 20-25 minutes, flipping halfway through, until tender inside and crispy outside.
- Serve Immediately: Remove from oven and serve warm for the best texture and flavor.
- Prepare Avocado Dip: Cut avocados in half, remove pits, and scoop the flesh into a medium bowl.
- Add Remaining Ingredients: Add chopped red onion, cilantro, lime juice, minced garlic, salt, and black pepper to the bowl.
- Mash and Mix: Mash the avocado mixture with a fork until reaching desired creaminess and combine all ingredients evenly.
- Taste and Adjust: Sample the dip and adjust lime juice, salt, or pepper as needed to balance flavors.
- Serve and Enjoy: Serve the avocado dip immediately with your choice of dippers such as tortilla chips, vegetable sticks, or baked sweet potato fries.
Notes
- Pat chickpeas completely dry before roasting for maximum crispiness.
- Shake baking sheets halfway through roasting to ensure even cooking for chickpeas and edamame.
- Adjust cayenne pepper in edamame to control spiciness.
- For crispy sweet potato fries, avoid overcrowding the baking sheet.
- Dark chocolate chips in trail mix are optional but add a delightful contrast of sweetness and richness.
- Avocado dip is best served fresh to prevent browning.
- Store roasted chickpeas and edamame in airtight containers to maintain crispness.
