This is one of my favorite snacks and they are so easy to make. These make a great replacement to potato or corn chips and are low glycemic. I usually make 3 or 4 cans at once, as they easily store in a sandwich bag or container.
ROASTED CHICKPEAS (Garbanzo Beans)
15 oz can Chickpeas (Garbanzo Beans)
1 T Olive Oil
1/2 t salt (fine-grain works best)
½ to 1 t spice of your choice (garlic; curry; chipotle; chili; etc – or none for plain)
Rinse and drain chickpeas very well.
Spread on a cotton towel to dry. I let them dry for a few hours – the drier they are the better crunch you will get. (Allowing a fan to blow on them works great too!)
Toss chickpeas with oil and seasonings. (I pick the loose skins off first.)
Spread on a baking sheet in a single layer.
Bake at 350, turning every 10 minutes. How dry the chickpeas are will determine baking time, usually about 80 - 90 minutes. (You could also heat the oven to 375 to roast them quicker, but watch close or they will burn!)
Look for a good crunch. If they are still soft in the middle after cooling, put them back in the oven; they are easy to work with.
Use as a healthy crouton, in a snack mix or alone as an easy way to get the important legume into your diet!
These are high in fiber and protein!
Try them in these Roasted Chickpea Fajitas from Two Peas & Their Pod. Fabulous!