Crispy Smashed Potatoes with Avocado and Bbq Chickpeas

Boil yellow baby potatoes until just fork tender, about 15 minutes

Transfer the potatoes to a lined baking sheet

Gently smash the potatoes with the bottom of a glass until they are flattened to about 1/2 inch thick without falling apart

Brush the potatoes with olive oil and sprinkle with salt and black pepper to taste

Bake at 450°F for about 15 minutes along with the chickpeas

Rinse and drain a 15-ounce can of chickpeas

Make a spice mix with 1.5 teaspoons paprika, 0.5 teaspoon black pepper, 0.5 teaspoon onion powder, 0.5 teaspoon garlic powder, 0.5 teaspoon chili powder, a pinch of cayenne, 1.5 teaspoons nutritional yeast, and salt to taste

Optional: Lightly coat the chickpeas with olive oil

Toss the chickpeas in the spice mix until evenly coated

Spread the chickpeas on a parchment-lined baking sheet

Bake at 450°F with the potatoes until they start to get crispy

Remove from oven, toss in desired amount of low-sugar BBQ sauce

Return to oven and bake for another 5-10 minutes

Remove both potatoes and chickpeas from the oven when golden brown and crispy

Flip the potatoes if not already done, brush the other side with olive oil and salt, then combine with chickpeas

Slice or mash avocado and top the smashed potatoes with avocado and BBQ chickpeas

Serve immediately

You can skip the spice mix and use only BBQ sauce for the chickpeas to simplify the flavor

Adjust the amount of olive oil and seasonings based on preference for crispiness and taste