Sometimes you just want something with crunch, but most snack options are full of simple carbohydrates and low in protein and fiber. Because of this, snacks like chips and crackers will just dissolve on our tongue, thus they don’t offer long-term fullness! Veggie chips and baked chips may seem like healthier options. Indeed, they have fewer calories, but they still don’t offer filling fiber or powerful protein. As an alternative, try adding crispy chickpeas, like “The Good Bean”, to yogurt or salads for added crunch so you can Eat This, Not That. You can purchase various brands of crispy chickpeas at major grocery stores like “Publix”.
Eat This: “The Good Bean” Crispy Chickpeas
Serving Size: 1 oz (~1/4 cup)
Protein: 5 g
Fiber: 5 g
Not That: Veggie Chips
Serving Size: 1 oz (17 chips)
Protein: less than 1 g
Fiber: less than 1 g
Tip: For a lower cost option, try making your own crispy chickpeas by following these simple steps:
- Drain, rinse and dry canned chickpeas (or garbanzo beans)
- Toss with olive oil and desired spices (try cayenne pepper and cumin for an added kick)
- Roast in 400°F oven for 45-50 mins.
- Let cool (they will become crunchier as they cool)
Amanda and Molly are the MUSC Metabolic & Bariatric Surgery Program Registered Dietitians. With 15+ years of experience combined, they facilitate behavior change through nutrition counseling for weight loss and maintenance with children through adults.