Airplane Snacks
Monday, April 8, 2013 at 4:00AM 
While Sandy is in France, she’ll be collecting little French food items as she travels, building a sweepstakes prize package, day by day. One lucky winner will receive the collection from Sandy plus Dorie Greenspan’s Around my French Table cookbook. To enter the sweepstakes, go to http://bit.ly/YGrDyy. Follow Sandy on Twitter to keep updated on new goodies being added to the prize package. (Hashtag: #SandyinFrance).
By Sandy Hu
The latest from Inside Special Fork
We took our boys on their first trip to Europe when Dave was seven and Chris was two. In addition to little toys, coloring books and other diversions, we packed granola bars, nuts and box juices in anticipation of days when we might not have convenient foodservice options for hungry and thirsty kids.
Steve and I woke up that first morning in Amsterdam to find that our two boys had wiped out most of the rainy-day provisions. Out of sync with the time change, they were up all night, and with nothing to do, they decided to sample the food stores.
Steve and I are off to Paris and Provence on Wednesday, with grown-up Dave doing the house sitting and looking after nana while we are gone. Once again, we’ll be packing some snacks for ourselves to tide us over on the long flights from San Francisco to JFK airport in New York, and on to Charles de Gaulle in Paris.
Aside from the long hours of travel when we might get hungry, we pack nibbles for unexpected delays – the ones where you’re sitting on the tarmac and unable to get food or drink.
Whether for an airplane trip or extended car journey, whether with children or just adults, it’s a good idea to have some healthy snacks in your travel bag. Here are some good choices:
- Toasted nuts (toast in the microwave)
- Dried fruits
- Toasted Rosemary Walnuts and Spiced Tamari Almonds
- Trail Mix
To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.
Roasted Chickpeas
1 can (15 ounces) chickpeas (also called garbanzo beans)
1/4 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 to 1/8 teaspoon cayenne pepper
1 teaspoon dried chopped lemon grass (optional)
1 tablespoon olive oil
- Heat oven to 400°F.
- Drain liquid from chickpeas, rinse well, drain again and pat dry thoroughly with paper towels.
- In a small bowl make seasoning mix by combining salt, onion and garlic powders, cayenne and lemon grass, if using.
- Transfer chickpeas to a small baking sheet. Drizzle with olive oil and sprinkle with seasoning mix. Toss with hands to coat chick peas with oil and seasoning. Spread out chickpeas in a single layer.
- Roast chickpeas for about 30 minutes until chick they are dry and crisp, stirring every 10 minutes. (When stirring, use a spatula to scrape up any oil and seasonings that have fallen to the bottom of the pan and stir back into the chick peas.)
- Cool completely and store in an airtight container.
Makes about 1 cup.
Tip: This recipe is inspired by Southeast Asian flavors. You can change the flavor profile by making your own seasoning mix with your favorite herb and spice combinations.
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