Savory Trail Mix
The perfect savory snack to bring with you on a hike, to the beach, or wherever your adventures take you.
Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- baking sheet
Ingredients
- 1 can chickpeas drained, rinsed, and patted dry
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 pinch black pepper
- 1 cup pretzels
- 1 cup sesame sticks
- 1 cup rice crackers
- 1 cup nuts
- 1 cup seeds
- dehydrated olives* optional
- 1 Tbsp avocado oil
- 1 Tbsp coconut secret spicy seasoning sauce
Instructions
- Preheat oven to 400°F.
- Drain and rinse chickpeas then dry them with towels.
- Spread chickpeas on a parchment-lined baking sheet and bake for 20 minutes tossing halfway through.
- Once chickpeas are crispy reduce the oven temperature to 250°F.
- In a small bowl combine turmeric, chili powder, onion powder, smoked paprika, and black pepper.
- In a large bowl combine the pretzels, sesame sticks, rice crackers, nuts, seeds, and roasted chickpeas.
- Drizzle the avocado oil and spicy seasoning sauce over the pretzel mixture and toss to coat.
- Next, sprinkle over spices and toss to coat again.
- Spread the trail mix onto a large parchment-lined baking sheet and bake for 1 hour stirring every 15 minutes.
- Allow to cool on a baking sheet for at least 15 minutes before storing in an airtight container.
Notes
Nuts can be stored in an airtight container at room temperature for several weeks.
If you can’t find dried or dehydrated olives you can make your own by preheating the oven to 250°F and spreading chopped olives over a parchment-lined baking sheet. Dehydrate in the oven for 2 hours tossing olives every 30 minutes. When dried and crispy they are ready.
Tried this recipe?Let us know how it was!