Originally published on April 25, 2014
Anyone who knows me well knows that I love to snack. So much so in fact, that I do it often and so I better make sure that my snacks are healthy ones. Radish chips are one of my favourite go-tos, as are Tuna Boats. Ever since my mom sent me this recipe for Roasted Chickpeas, this one tops the list, too. The recipe she sent said the chick peas should only be in the oven for about 40 minutes, but mine were in there for over an hour before they were a texture that I liked. That ended up being something very similar to Corn Nuts (who doesn’t love Corn Nuts?) They’re very crispy, very crunchy, and super healthy for you. That means you can eat as many as you’d like!
Ingredients:
1 can chickpeas, rinsed and patted dry
3 tablespoons olive oil
2 tablespoons garlic powder
1 tablespoon cumin
1 teaspoon cayenne pepper
A generous amount of salt
Directions:
1.) Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2.) In a large bowl toss together the chickpeas, olive oil, garlic powder, cumin, cayenne pepper, and salt so that all ingredients are thoroughly combined.
3.) Transfer the chick peas to the baking sheet and place in the preheated oven for 40 minutes. Check on them at this point and if you’d like them a bit crisper, bake for another 10 – 20 minutes, checking on them often. Remove from oven when they’re your preferred texture.
4.) Serve and enjoy!
*Roasted Chickpeas can be stored in an airtight container at room temperature for 2 – 3 days.