Jana's Crunchy Garlic Protein Bites
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 166.0
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 114.3 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 6.1 g
- Protein: 7.1 g
View full nutritional breakdown of Jana's Crunchy Garlic Protein Bites calories by ingredient
Introduction
These are an excellent replacement for salty treats like chips, these will keep in an airtight container for 2 weeks. Makes 8 half cup servings. These are an excellent replacement for salty treats like chips, these will keep in an airtight container for 2 weeks. Makes 8 half cup servings.Number of Servings: 8
Ingredients
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~2 large cans of chick peas (4 cups) drained and rinse very very well to help make the sodium even lower
~2 tbsp extra light/virgin olive oil (a healthier fat choice)
~Clubhouse Roasted Garlic & Peppers Seasonings (if you cannot find this make your own seasoning by adding equal amounts of garlic powder, onion powder, Italian seasoning and a smaller amount of pepper
~1 tsp chili powder
Directions
~Preheat oven to 250 degrees F
~Rinse chick peas very very well to reduce sodium
~put chick peas in salad bowl
~toss with olive oil & seasonings
~spread bean and seasoning mix on cookie sheet evenly
~bake at low temp (250) for up to 4 hours, every hour making sure to stir mixture to ensure all the chick peas are baked evenly.
~After 4 hours the chick peas have completely dehydrated and should be crunchy all the way through....if they are still even remotely chewy or soft in the center they are NOT finished....they must be very crunchy or they don't taste right.
They will taste like garlic corn nuts, there is no chick pea taste and they are naturally salty because of the sodium slop the chick peas are stored in so do not add any extra salt and remember to rinse those peas!
Enjoy I love these!!!!
~Rinse chick peas very very well to reduce sodium
~put chick peas in salad bowl
~toss with olive oil & seasonings
~spread bean and seasoning mix on cookie sheet evenly
~bake at low temp (250) for up to 4 hours, every hour making sure to stir mixture to ensure all the chick peas are baked evenly.
~After 4 hours the chick peas have completely dehydrated and should be crunchy all the way through....if they are still even remotely chewy or soft in the center they are NOT finished....they must be very crunchy or they don't taste right.
They will taste like garlic corn nuts, there is no chick pea taste and they are naturally salty because of the sodium slop the chick peas are stored in so do not add any extra salt and remember to rinse those peas!
Enjoy I love these!!!!
Member Ratings For This Recipe
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GIGIHIMECHAN
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AKSTACEY70
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JESSEBUNNIES
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CHRISTYK8
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BERRYMAC
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AMYRWATSON
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IRISHRAVEN
I love corn nuts but need to reduce my sodium. This sounds like a wonderful alternative! I wonder if you can change the spices up for some variety? Like maybe using Tony Chachere's reduced sodium herb blend or ranch dressing powder? Any thoughts? - 11/8/09
Reply from JANNERS1980 (12/30/09)
you can use whatever spices you like, I like BBQ, garlic & cheddar.....but there are lots of options out there!
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AMYLOVESTZU
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ASHTYNVICTORIA
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HILARY1980
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CHUBBYBUNNY1981
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LOOKITSKHAKI
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ZELDAPLIFF
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WINTHERACE
Looks and sounds tasty... 4 hours is a long time
- 11/2/09
Reply from JANNERS1980 (11/2/09)
unless you have a dehydrator that is the fastest way to dehydrate something in the oven, if you up the temp in hopes of decreasing cooking time all you do is burn the outside and the inside is still soft and yucky, well worth the wait!!