CRUNCHY ROASTED CHICKPEAS

These perfectly seasoned Crunchy Roasted Chickpeas are perfect to have on hand when that between meal hunger strikes! They’re easy, flavorful and healthy! I mean seriously, they’re vegan, gluten-free, dairy-free, & sugar-free!

Ingredients

  • 1 15 oz can chickpeas
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp ground corriander
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • ½ to 1 TBS olive oil

Instructions

  1. Preheat oven to 400 degrees F.
  2. Lightly spray a baking sheet with non-stick spray. Set aside.
  3. Rinse and thoroughly dry the chickpeas.
  4. In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder and pepper. Set aside.
  5. Bake dried chickpeas in the preheated oven on prepared baking sheet for 15 minutes (do not add any of the other ingredients yet)!
  6. Remove the chickpeas from the oven and drizzle ½ TBS olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil.
  7. Add spices to chickpeas and stir until evenly coated.
  8. Bake at 400 for 10 more minutes, then stir.
  9. Return stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 35-40 minutes of baking).
  10. Turn off oven and crack the door a bit. Let chickpeas cool in the oven to achieve maximum crispiness

Notes

There are a few specific steps to making these that are pretty key to insuring they reach their maximum crispiness!

  • Bake them “naked” first!  I bake the chickpeas {after they have been thoroughly rinsed and dried} for 15 minutes without any oil or seasoning on them. This way they begin to crisp up before they absorb any of the olive oil.
  • Slowly add the olive oil: You want to avoid using too much oil to coat the chickpeas after their “alone time” in the oven. Start with 1/2 TBS and then, if needed, add more just a drop at a time. You need just enough so the spices will stick to the chickpeas!
  • Let them cool in the oven with the door ajar: I turn off the oven at the end of baking, slightly crack the door, and leave the chickpeas in there to cool. This ensures that their crispy crunch will last for days!

 

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