Homemade Crunchy Cheese "Crackers"
Preheat oven to 400 degrees F. Line a baking sheet with a piece of parchment paper. Place cheese on paper about 1/2" apart. Bake for 10-12 minutes or until bubbly and slightly golden.
Remove from parchment and place on a paper towel to absorb any excess oil (some cheeses are oilier than others.) Cheese "crackers" will crisp completely when cool.
You can make these a day or two ahead of time. Store them in an airtight container. Great with chili, gazpacho or tomato soup, on a salad, as scoopers for chicken or tuna salad, as a snack on there own.
Roasted Chickpeas
Rinse and drain 2 cans of Chickpeas (aka Garbanzo Beans), very well. Toss beans with a Tablespoon (I use a little less even) of olive oil, any will do, I used a basil flavored oil. Sprinkle with Kosher Salt.
Spread on a baking sheet and roast in a 400 degree oven for approx. 50 minutes, turning them every 15 minutes or so till crunchy and deep golden brown. In the last 5 minutes you can change up the flavor by sprinkling them with spices Za'atar or Curry or Chili Powder, or leave plain.
Cool completely. Store in an airtight container. If they soften, toss on a baking sheet and reheat till crisp again. They won't be around long. Soooo good. These are a great snack to take with you when traveling.
Cucumber Crackers
As scoopers for dips, guacamole, salads (chicken, tuna, crab, salmon, egg salad), as plated appetizers like my Greek Hummus Rounds or turned into little sandwiches... cucumbers are my go-to "cracker" choice. Bonus: you can crunch away because they are super low in calories.
15 Protein Packed and Portable Snacks