Crispy Chickpeas, A Kidney Friendly Snack
These crispy chickpeas are an easy, lower potassium, low sodium snack for people with Chronic Kidney Disease! You can also enjoy them as a plant protein in your kidney friendly meal.
Servings: 4
Calories: 133kcal
Equipment
- Mixing bowl
- Oven
Ingredients
- 1 can low sodium chickpeas (garbanzo beans) or 1.5 cups cooked chickpeas
- 1 tbsp avocado oil
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Drain and rinse the can of chickpeas.
- Dry chickpeas in a towel or between paper towels.
- Add chickpeas, avocado oil, and seasonings to a mixing bowl and combine.
- Spread chickpeas out evenly on a baking sheet (on parchment paper optional).
- Bake for 25-30 minutes until crispy (baking time can vary based on oven, check after 20 minutes)
Video
Notes
As a snack: 1 serving = 1/4 cup (recipe makes 4 servings)
Nutrition Info: 133 calories, 5.5 g protein, 17 g carbohydrate, 5 g fiber, 30 mg sodium, 188 mg potassium, 105 mg phosphorus
As part of your meal: 1 serving = 1/2 cup (recipe makes 2 servings)
Nutrition Info: 265 calories, 11 g protein, 35 g carbohydrate, 10 g fiber, 60 mg sodium, 376 mg potassium, 211 mg phosphorus
Nutrition
Calories: 133kcal