Metabolic Balance USA Monday Recipe - Chickpea chips
The holiday season is approaching and for the next couple of weeks, metabolic balance USA will be making recipe suggestions which offer you healthy options and allow you to stay on track with your metabolic balance plan. Our first recipe suggestion is chickpea chips.
If you want the pleasure of eating chips and salsa during the holidays, consider making chickpea chips (They will be considered a protein for the meal)
Ingredients for one serving:
-Chickpea flour (equal to the amount in grams of chickpeas allowed on your specific plan)
-Water
-Spices (I used oregano, rosemary and salt and pepper)
-Olive Oil
Place the chickpea flour into a bowl. Add water until you have the consistency of cake batter. Add a touch of olive oil and seasoning to the bowl and stir until everything is combined.
Turn on your oven to 200F and let it warm up while you are making your pancakes.
Pour a little oil into your frying pan and turn the heat to medium high (8 on my stove) Pour in the batter. You need the chickpea pancakes to be rather thin so make sure the batter is spread over the pan. When you see bubbles in the batter, you can flip the pancake over.
Make as many pancakes as the batter allows. (about two pancakes per serving)
When you are done making your chickpea pancakes, you will take a scissors and cut them up. I cut one pancake into pie pieces and the other into squares.
Take the chickpea pancake pieces and put them on a sheet of baking paper in the oven. Let them bake until crisp. (approximately ten minutes)
Take the chickpea chips out of the oven salt them and then eat them with your favorite salsa.
NOTE: One of the benefits of chickpea chips was that they were more filling than regular chips. I ate my two pancakes worth of chips with salsa and felt stuffed for the rest of the afternoon.
Give this a try and let me know what you think on the metabolic balance USA Facebook page!
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