I saw this recipe on Yahoo and several other places. Open a can of chick peas, drain and rinse well. Use paper towels to dry them and remove the loose skins. Coat with a little olive oil and season with any seasoning you like. They used salt and a little paprika on Yahoo. I guess some people use sugar and cinnamon, or garlic salt and red pepper flakes.
Put on a cookie sheet in a 400 deg oven for about 40 minutes - or until crispy all the way through. Some say they are better than chips. Personally I did not care for them but a lot of people do.
I make another chip dip like hummus. I puree the canned chickpeas, add olive oil, garlic powder, cayenne, a little lemon juice and plain yogurt. I just season it to suit my tastes for the day, and if it is too thin, I thicken it with baby cereal.
I have a lot of baby cereal. My daughter hated it, so it all went in the deep freezer. It works great for thickening sauces and holding meatloaf together too. Mashed potato flakes would probably do the same thing.
I have had to manage my salt since 1976 when I had open heart surgery. I have written and tried to encourage others to lessen their salt intake. I was thrilled when the dietary guidelines were changed.Now I...