Crunchy Chickpea Roasted Potatoes No Oil

If I could eat potatoes every day, I’d be the happiest person ever, especially when they are these masala potatoes or these masala smashed potatoes. Happy, happy, happy. I have probably told you this story only a dozen times before, about how, as a kid, the only thing I would eat in a restaurant – even a fancy one – was potato chips, or French fries. They could be hot and fresh or soggy and dripping with oil, I could put them down, no questions asked. (Now I satisfy that craving with these delicious Air Fryer French Fries). Once I was old enough to handle basic cooking, I developed an even closer relationship with my BFFs. So much so that if I decided to make anything with a potato in it, chances that it would make it to the dinner table for others to eat dropped rather drastically. Time is a harsh teacher, and now that my waistline is not as unforgiving of those carb follies as it once used to be, I have learned to scale back my obsessive love for potatoes. Er, did I say scale back? Correct that to controlled. Reluctant, screaming-out-to-be-free controlled. Because I still pick up that bag of potatoes at the grocery store almost every other week, and although I am better at sharing, I do have to convince myself sometimes not to steal down in the middle of the night to pop a spud into the microwave and eat it with my fingers, standing over the sink, skin and all. True story. These crunchy chickpea roasted potatoes are SO MUCH better than a microwaved spud. The great thing is, they can be made with no added fat except for a quick spritz from one of those zero-calorie cooking sprays. It takes all of two minutes to mix up the chickpea flour with some spices, and then another five minutes, tops, to prep your baby potatoes. After that it’s into the oven and 45 minutes of hands-free time later while you catch up with your other BFF, hello gorgeous golden potatoes! Check to get new recipe updates by email.

You want to be sure and use less batter– you want a light coating of chickpea flour and spices on the potatoes, not a heavy, pakora-type batter that puffs up around it. As delicious as that would be, I love the lighter, cleaner flavor of these less encumbered potatoes. Did I say they were super-easy? And had the shortest ingredient list for a dish of such delicious proportions? So what are you waiting for?