Roasted Chickpeas

Roasted Chickpeas

This is a healthy alternative to those “I need something crunchy and salty” cravings.  Roasting the garbanzos to a perfect crunch can be tricky, but at the right temperature and diligent supervision, you can have a deliciously addicting snack.

And here is the deal on chickpeas or garbanzo beans: They’re high in fiber,  manganese (for energy production), folate and protein and there are some studies out there that claim chickpeas even help to regulate appetite. So ‘hell yeah’ I’m going to much on these little salty crunchy bombs all day long!

Here is what you need: (If you’ve never roasted chickpeas, start with one can and see how you like it. I usually make 2 cans at the time. )

Roasted Chickpeas

Rinse it well.

Roasted Chickpeas

Lay them out on a baking sheet lined with paper towel and pat dry with another paper towel.

Roasted Chickpeas

Remove the paper towels and now drizzle a bit of olive oil (about 1tsp per can) tossing them about to even the oil out. 

Roasted Chickpeas

Oven roast them at 400F for 30-40 minutes until golden brown and crunchy. I use a convection oven at 350F for about 30 minutes. After the first 10 minutes, take the baking sheet out and toss the chickpeas around. Do that every 10 minutes to make sure they roast evenly. Try one (remember to let it cool off first) and if the center is still moist and soft, roast it a bit longer.

Once they’re done, season immediately with salt, garlic powder, paprika, cayenne or whatever you wish (even cinnamon and sugar, if it’s sweet crunch that you’re craving.)

Finally Roasted

I like them seasoned with the smoked Pacific sea salt from Trader Joe’s (told ya to keep it handy) but anything goes. I want the kids to try it, so I didn’t add cayenne pepper this time.

The biggest mistake I made? Deciding to oven roast them on one of the hottest days of spring. It’s 97 degrees outside. I should be making popsicles. Oh well, I guess I’d enjoy my crunchy chickpeas with an ice-cold beer.

Cheers!

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