Snacking is such fun. Here’s a healthy alternative to chips and such: Roasted Chickpeas. One lowly can of chickpeas can transform into a crunchy and yummy delish treat for young and old. My son especially loves them!
The two keys to successful roasted chickpeas are as follows: Dry them out on towels for at least an hour. But, I like to leave them out for a few hours, honestly. And, go sparse on the oil. A tablespoon is all you need.
Roasted Chickpeas
Course: Appetizers, SnacksCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
1
hour10
minutesCooking time
30
minutesIngredients
1 15-19 ounce can of chickpeas (I use Goya which is 15 ounce or Cento which is 19 ounces)
1 scant Tbsp. olive oil
1/2 tsp. cumin
1/4 tsp. paprika
1/4 tsp. ground cayenne pepper (if you want some spiciness)
1/4 tsp. fresh black pepper
1/4 tsp. salt
Directions
- At least an hour before baking, rinse and drain chickpeas. Spread out on a baking sheet lined with paper towels or on a clean dishtowel to dry out the chickpeas. You want them dry so that they crisp up when in the oven.
- Preheat oven to 425 degrees Fahrenheit.
- On a baking sheet lined with parchment paper, spread out the dried chickpeas. Drizzle with olive oil. Just use 1 Tbsp.!! Sprinkle with cumin, paprika, cayenne pepper and salt and pepper. Toss so that chickpeas are evenly coated. Spread out chickpeas into a single layer.
- Bake chickpeas for 20 minutes. Toss and return pan to oven. Bake for 10 more minutes or until desired brownness and crispiness is reached. Serve warm or at room temp.
