Snack Mix

Course Snack
Keyword carrots, chickpeas, popcorn, snacks, sweet potatoes, vegetables


Crispy Chickpeas

  • 1 15 oz can of chickpeas, drained and rinsed
  • Assorted spices (cumin, coriander, cayenne)
  • 1 tablespoon olive oil

Crispy Vegetable Chips

  • 3⁄4 lb sweet potatoes, carrots, beets, etc.
  • 2 tablespoons vegetable oil
  • 1 teaspoon distilled white vinegar


  • 1 tablespoon coconut oil
  • 1⁄4 cup popcorn kernels

Spice Mix

  • 4 tablespoons sugar
  • 1 teaspoon lime zest
  • 1⁄4 - 1⁄2 cup toasted coconut
  • 1 teaspoon salt
  • 4 tablespoons canola oil
  • 2 cloves garlic, minced



  1. Preheat oven to 450°F. Combine chickpeas, spices and olive oil. Arrange on a baking sheet, in a single layer, and bake until crispy, around 25-30 mins.

Vegetable Chips

  1. Preheat oven to 450°F. Thinly slice vegetables on a mandoline into rounds. Toss with oil and vinegar. Season then arrange on a baking sheet, in a single layer, and bake until crispy, around 10-15 mins.


  1. In a large pot, heat coconut oil and 1 kernel of popcorn over medium-high heat. Cover. Once popcorn kernel pops, add remaining popcorn, cover and carefully shake pan until all kernels have popped.

Spice Mix

  1. Combine chickpeas, veggie chips, popcorn, lime zest, coconut and salt in a large bowl. Set aside. In a large skillet, heat oil over medium heat. Add garlic and cook until fragrant. Add sugar and stir until melted. Pour over popcorn mix and toss to combine.