TurmeriX® Roasted Snacks
TurmeriX® Roasted Chickpeas
INGREDIENTS:
- 1 can chickpeas (15-19 oz.)
- 2 tsp TurmeriX® powder
- 1 tsp chili powder
- ½ tsp cayenne pepper
- ½ tsp garlic salt
- 2 tbsp sunflower oil
- Extra salt, course
DIRECTIONS:
- Preheat oven to 400°F/205°C.
- Line a large baking pan with parchment paper.
- Drain and thoroughly rinse chickpeas. (A salad spinner is an excellent way to drain them. Peel the paper coverings off chickpeas for a crispier snack.)
- Add all ingredients into a bowl. Mix well until chickpeas are well coated.
- Spread the chickpeas onto the baking pan with parchment paper and spread evenly.
- Bake for 5 minutes. Stir.
- Bake for additional 15 minutes, or until the chickpeas are crisp.
- Grind coarse salt over chickpeas.
- Cool and enjoy!
Note: Pumpkin seeds will keep in an airtight container for 2-3 weeks. Remember TurmeriX® may stain your hands.
TurmeriX® Roasted Almonds
INGREDIENTS:
- 2 cups raw almonds, whole
- 1 tsp TurmeriX® powder
- 1 tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- Extra salt, course
DIRECTIONS:
- Preheat oven to 350°F/175°C.
- Line a large baking pan with parchment paper.
- Add all ingredients into a bowl. Mix well until almonds are well coated.
- Spread the almonds onto the baking pan with parchment paper and spread evenly.
- Bake for 10 minutes. Stir once halfway through.
- Grind coarse salt over chickpeas.
- Cool and enjoy!
Note: Pumpkin seeds will keep in an airtight container for 2-3 weeks. Remember TurmeriX® may stain your hands.
TurmeriX® Roasted Pumpkin Seeds
INGREDIENTS:
- Seeds from 2 large pumpkins
- 2 tsp TurmeriX® powder
- 2 tsp coconut oil, melted
- Dash of salt
DIRECTIONS:
- Preheat oven to 350°F/175°C.
- Line a large baking pan with parchment paper.
- Scrape out and remove seeds from the pumpkins. Wash and clean the seeds from pumpkin really well. Drain.
- Add all ingredients into a bowl. Mix well until pumpkin seeds are well coated.
- Spread the pumpkin seeds onto the baking pan with parchment paper and spread evenly.
- Bake for 10 minutes. Stir once halfway through.
- Grind coarse salt over chickpeas.
- Cool and enjoy!
Note: Pumpkin seeds will keep in an airtight container for 2-3 weeks. Remember TurmeriX® may stain your hands.