Sometimes I am in the mood for a crunchy salty snack. I try to add as many nutrients as I can to all of my meals in all of my snacks and for that reason, these crunchy baked chickpeas are my go-to when I am craving something salty.
I like to use dried beans for this recipe I feel like they have better overall flavor and I’m able to control the moisture level. This recipe calls for canned beans, but if I’m using dried, I just soak the beans overnight, rinse and dry them the next day.
This is a versatile recipe as most of my recipes are. I like to leave a little bit of wiggle room for taste and cravings. If I’m craving something sweet I will add cinnamon sugar if I’m craving something spicy I will add cayenne pepper. It’s all a matter of preference
Chickpeas have a ton of protein and they are high on fiber, also. I also feel like these are a better option than chips since they are baked rather than fried. However you decide to make them, make a bunch because if your family loves him as much as mine do, they will be gone in no time.
CRISPY ROASTED CHICKPEAS
ingredients
3 Tablespoons of vegetable oil
2 15 0z cans chickpeas, rinsed, drained and patted dry
guide
- Preheat oven to 425 ˚F. In a 15×10-inch baking pan combine chickpeas and 1 Tbs. of the oil. Roast 40 minutes or until brown and crisp, stirring every 10 minutes (the peas may pop while they’re cooking)
- Meanwhile, combine the “everything seasoning” and cayenne pepper in a small bowl.
- Drizzle over warm beans and toss to coat. Let them cool and enjoy!
Store in an airtight container up to 3 days.
Other variations
Substitute the seasoning and salt for 3 tablespoons of sugar combined with 1 tablespoon of cinnamon.
Substitute the seasoning for 1 tablespoons of chopped up rosemary mixed with 2 tablespoon of shaved parmesan cheese.
Substitute the seasoning and salt for 2 tbs of cocoa powder and 2 tbs of sugar
