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Guilt-Free Snack Platter: Crispy Chickpeas, Spicy Edamame, Sweet Potato Fries, and Avocado Dip Recipe


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3.9 from 87 reviews

  • Author: admin
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This delicious snack guide offers a variety of guilt-free, wholesome snacks including roasted chickpeas, spicy roasted edamame, a nutritious trail mix, crispy baked sweet potato fries, and a fresh avocado dip. Each recipe is easy to prepare, packed with flavor, and perfect for healthy snacking any time of the day.


Ingredients

Scale

Roasted Chickpeas

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cumin
  • Salt and freshly ground black pepper to taste

Spicy Roasted Edamame

  • 1 (10-ounce) bag frozen shelled edamame, thawed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Trail Mix

  • 1 cup roasted almonds
  • 1 cup dried cranberries
  • 1/2 cup pumpkin seeds (pepitas)
  • 1/2 cup dark chocolate chips (optional, but highly recommended!)
  • 1/4 cup shredded coconut (unsweetened)
  • Pinch of sea salt

Baked Sweet Potato Fries

  • 2 medium sweet potatoes, peeled and cut into fries
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cinnamon
  • Salt and freshly ground black pepper to taste

Avocado Dip

  • 2 ripe avocados
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste


Instructions

  1. Prepare the Chickpeas: Preheat your oven to 400°F (200°C). Thoroughly drain and rinse the canned chickpeas. Pat them completely dry with paper towels to ensure crispiness during roasting.
  2. Season the Chickpeas: In a medium bowl, toss the dried chickpeas with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Ensure each chickpea is evenly coated with the spice mixture.
  3. Roast the Chickpeas: Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Bake for 20-30 minutes, shaking the baking sheet halfway through to promote even cooking, until golden brown and crispy.
  4. Cool and Enjoy: Remove from the oven and allow chickpeas to cool slightly; they will become crisper as they cool.
  5. Prepare the Edamame: Preheat the oven again to 400°F (200°C). Thaw the frozen shelled edamame and drain well.
  6. Season the Edamame: Toss the thawed edamame in a bowl with olive oil, chili powder, cayenne pepper, garlic powder, and salt. Adjust cayenne pepper according to your heat preference.
  7. Roast the Edamame: Spread the seasoned edamame evenly on a parchment-lined baking sheet. Bake for 15-20 minutes, shaking the tray halfway through cooking to ensure even crisping. Edamame should be slightly browned and crispy.
  8. Cool and Serve: Let the roasted edamame cool before serving to enhance crispiness.
  9. Combine the Trail Mix Ingredients: In a large bowl, combine roasted almonds, dried cranberries, pumpkin seeds, dark chocolate chips (if using), and unsweetened shredded coconut.
  10. Season the Trail Mix: Add a pinch of sea salt to the mixture to enhance flavors.
  11. Mix Well: Toss all ingredients thoroughly until evenly distributed.
  12. Store and Enjoy: Store the trail mix in an airtight container at room temperature for convenient snacking.
  13. Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Peel the sweet potatoes and cut them into evenly sized fries for consistent cooking.
  14. Season the Fries: In a large bowl, toss the sweet potato fries with olive oil, smoked paprika, garlic powder, cinnamon, salt, and pepper to coat evenly.
  15. Bake the Fries: Arrange the seasoned fries in a single layer on parchment-lined baking sheets. Avoid overcrowding to prevent steaming. Bake for 20-25 minutes, flipping halfway through, until fries are tender inside and crispy outside.
  16. Serve Immediately: Remove from oven and serve the sweet potato fries hot for optimal texture and flavor.
  17. Prepare the Avocado Dip: Cut avocados in half, remove pits, and scoop flesh into a medium bowl.
  18. Add Remaining Ingredients: Add chopped red onion, cilantro, lime juice, minced garlic, salt, and pepper to the avocado.
  19. Mash and Mix: Use a fork to mash the avocado and mix all ingredients until you reach your desired consistency for the dip.
  20. Taste and Adjust: Sample the dip and adjust seasoning by adding more lime juice, salt, or pepper as preferred.
  21. Serve and Enjoy: Serve the avocado dip immediately alongside your favorite dippers such as tortilla chips, vegetable sticks, or baked sweet potato fries.

Notes

  • Be sure to completely dry the chickpeas before roasting to achieve maximum crispiness.
  • Adjust the level of cayenne pepper in the edamame to suit your preferred spice tolerance.
  • Baking sweet potato fries in a single layer ensures they get crispy rather than soggy.
  • The dark chocolate chips in the trail mix are optional but add a delicious sweet contrast to the savory and tart ingredients.
  • Use ripe but firm avocados for the creamiest and freshest dip texture.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American