I whipped up a batch of these crunchy chips a few days before leaving for my tropical vacation to……….Hawaii!
I’m currently writing from the sunny shores of western Maui, the perfect place to kick back and relax. I’ve been eating pretty simply here and cooking basic meals in the condo’s kitchen. I’ve already found chickpea flour here on the island at a little hole-in-the-wall natural foods store and plan to pick up a bag soon to make another batch of these chips.
Chickpea flour, as I mentioned earlier this week in my Fudgy Brownie Bite post, is my latest ingredient obsession. Used in these chips, it provides a good source of fiber and plant-based protein while also developing a slightly nutty flavor once baked. The spices jazz the chips up a bit, but you could also try fresh or dried herbs, granulated garlic, or ground cinnamon and nutmeg to take things in a different flavor direction.
Serve them with your favorite soup or stew, or add them to a platter of hummus and vegetables for a nutritious appetizer.
Eating healthfully (not to mention gluten- and dairy-free) on vacation presents its challenges, but since I’m able to prepare most of my food myself it’s actually quite easy. Sticking with lean proteins, fresh fruits and vegetables, and the island’s delicious macadamia nuts keeps me satisfied and feeling great.
Already on this trip to Hawaii I’ve visited the local farmers’ market for some fresh produce and artisan nuts. Tropical fruits, carrots, kale, super sweet tomatoes, cucumbers, macadamia nuts, and more tantalized my taste buds with their beautiful colors.
After arriving here, the fridge quickly became loaded with plenty of healthy options. As you’ll see in the photo below, it’s stocked with loads of veggies (lettuce, cabbage, broccoli, carrots, onions, kale, sweet potatoes, cucumbers, avocados, tomatoes, and bell peppers) along with apples and kiwis, a few condiments, almond milk, chicken breasts, ground organic turkey, and eggs. Outside of the fridge are a few extra fruits, rice cakes, raisins, nuts, coconut and olive oil, apple cider vinegar, and spices.
Right now I’m just vacationing here in Maui with my mom, but more family members are soon to arrive so the fridge will definitely fill up in the next few days. Meal planning really comes in handy when you’re cooking lunches and dinners for a crowd, so I’ll be putting the planning side of my brain to good use soon!
Although eating in a new location and finding the right places to shop can be a bit challenging when you’re on vacation, I really can’t complain when I get to wake up to this view every day.
More photos and recipes to come soon! For now, enjoy these nutritious and super-easy chips the next time you’re craving something crunchy.
Crunchy Chili Chickpea Chips
Makes 16 large chips
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the chickpea flour, chili powder, salt, and cumin. Stir in the olive oil with a fork. Add the water and stir or knead to combine and form a dough.
Divide the dough into 4 equal balls. Roll each ball between 2 sheets of parchment paper to an 1/8-inch thick round. Cut each round of dough into quarters to form 4 wedges. Use a thin metal spatula to transfer the chips from the rolling surface to the baking sheet, being careful not to tear them.
Bake the chips for about 15 minutes or until lightly browned and crispy. Cool completely before serving. (Best eaten on the day they are made.)
Find more nutritious recipes at Wellness Weekend.