Day 149 -- Get Down With Your Chips -- Part Two

Though these aren't your typical chips, they are tasty low-fat treats that have some crunch and a little bit of punch, too.

Smoky Paprika-Baked Garbanzo Beans 
30 ounces canned garbanzo beans, drained
1 Tbsp. smoked paprika
1 tsp. onion powder

Preheat the oven to 350 degrees.  In a medium mixing bowl, toss the drained garbanzo beans with the smoked paprika and onion powder. Spread the beans on a parchment-lined baking sheet. Bake for 1 hour, stirring occasionally, until the beans are browned and crisp. Remove from the oven and cool the beans to room temperature. Store in an airtight container until ready to enjoy.

Za'atar-Dusted Pita Chips Recipe
2 tsp. dried savory
1 tsp. dried thyme
2 tsp. sesame seeds
1/2 tsp. sumac
1/2 tsp. kosher or flaky salt
4 pita bread rounds
Olive oil spray

Preheat the oven to 350 degrees. Using a mortar and pestle or clean spice grinder, grind the savory, thyme, sesame seeds, sumac and salt until the mixture is finely ground and fragrant.  Cut each pita bread into eight wedge-shaped pieces and peel apart the layers to make two thinner pieces of bread out of each wedge. Arrange the wedges closely together in an even layer on two baking sheets. Lightly spray the wedges with the olive oil and sprinkle with the ground spices.  Bake the chips until they are golden brown and crisp, 8 to 10 minutes, rotating the baking sheets once from top to bottom and from front to back and stirring the wedges while baking. Cool the chips on cooling racks before storing in an airtight container for up to three days. Reheat the chips in a 350-degree oven for four minutes before serving after they have been cooled.

Crispy Cauliflower with Tomatoes and Dill Recipe
1 cauliflower head, cored and shaved into thin slices (with a large knife)
2 handfuls cherry tomatoes
2 Tbsp. chopped fresh dill
Juice of 1 lemon
Olive oil spray
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Preheat the oven to 375 degrees. Combine the cauliflower, tomatoes, dill, and lemon juice in a 9 x 13-inch baking dish, using your hands to toss everything together. Spray with olive oil and season with the salt and pepper. Bake, uncovered, for 40 minutes to 1 hour, depending how crunchy you like it!