Roasted Crispy Chickpeas: this healthy snack is crunchy and delicious. You’ll think you’re eating chips! Tossed in spice for amazing taste and texture. Yum!
Roasted Crispy Chickpeas
OMG, These are so addicting! I kept snacking on them during this photo shoot and by the end, that bowl was half empty. Whoops! Believe it or not, these Roasted Crispy Chickpeas are easy to make, crunchy, and healthy.
You would think that they are fried or that you’re eating chips. But in fact, they are chickpeas, AKA Garbanzo beans. Yes, those little balls people make hummus with.
Don’t worry if you’re not a hummus fan. They are practically tasteless that’s why I added a few spices to bring up the flavor. You can also add heat for a spicy kick. If you like to snack on during the afternoon or you’re hosting a party, pour some into a little bowl and see how fast they will go.
My daughters, who would never eat a garbanzo bean willingly, tried these Roasted Crispy Chickpeas (I told them they were crunchy balls) and they LOVED IT. My oldest one asked if I could pack it in her lunchbox when school starts. A request I could not refuse.
I will admit, that I placed them in the oven and forgot about them, so some of them unfortunately got burned. Luckily the burned ones were few and the vast majority got saved. That’s what I deserve for getting distracted.
There are many flavorings and ideas you can do with them! I used cumin and smoked paprika but you can certainly use your favorite ones: curry, oregano, coriander, cardamom, etc. Experiment, and have fun in the kitchen! What’s the worst that can happen?
I hope you can try these delicious Roasted Crispy Chickpeas at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Roasted Crispy Chickpeas
Ingredients
- 16 oz chickpeas
- 2 Teaspoons olive oil
- 1 1/2 Teaspoons smoked paprika
- 1 1/2 teaspoons cumin
- Salt to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Line a baking sheet with aluminum foil
- Drain can of chickpeas in a colander
- Rinse with water. Shake off excess water
- Place chickpeas in abundant paper towel to dry
- Pour dried chickpeas in bowl
- Pour olive oil, salt, cumin and paprika. Mix until combined
- Spread the chickpeas on a sheet pan and bake for 15 minutes
- Remove from oven and stir with a spoon
- Place back in the oven for 10-15 minutes or until the chickpeas have browned. Do not let them burn
Nutrition
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