Crispy Roasted Chickpeas
I’m always on the look out for healthy snacks that I can make at home. My usual criteria for a snack being worth it to make at home versus buying at the store are taste. It needs to taste better than a store version. Price. It should be significantly less expensive to make them at home. Ease. I prefer it to be very low effort to make them at home.
These little chickpeas definitely made the cut. They’re soooo easy, and super good for you (tons of fiber and all). You just toss ’em on a sheet pan toss it your oven and less than thirty minutes later you have a VERY yummy snack that is healthier than potato chips, doesn’t have any of the bad chemicals or fillers of many store products yet offers you a great crispiness to make your mouth and ears happy and with their tiny size you can pop handfuls in your mouth with hardly any mess. Allowing you free hands to do other things…like write this post. Enjoy!
3 cups cooked chickpeas/garbanzo beans, canned is fine
1/2 cup avocado oil, or good oil of your choice
2 teaspoons ground garlic powder
2 teaspoons ground chipotle powder
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
Preheat oven to 450° F.
Thoroughly rinse and dry the chick peas. Place in a single layer on a sheet pan. Pat any excess water off the chick peas if necessary.
drizzle the olive oil over the chick peas and shake the pan to coat the peas with the oil. Add remaining ingredients and shake a bit vigorously to really coat the peas.
Roast, stirring halfway through. You may add a bit more spices at this time if you prefer a heavier seasoned snack, cooking, until crispy, 25–30 minutes.
To Store: allow to cool completely and put chickpeas in a “breathable” bag like a lunch sack.