Roasted Chickpeas

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!

2 servings

Try them in these Roasted Chickpea Fajitas from Two Peas & Their Pod. Fabulous!