Crispy, crunchy, healthy snack! Now that's what I like to hear!
I came across this recipe for roasted chickpeas and within a few days my mother-in-law offered me a can a chickpeas that she wasn't planning on using. Coincidence? I think not! While reading through the reviews I realized that the flavoring possibilities were basically endless! I decided to stick with the basic recipe for my first attempt. I did, however, take the advice of one reviewer and use a little bit less olive oil to receive the maximum crunch in the final product.
- 2 tsp. olive oil
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 pinch sea salt
- 1 pinch ground black pepper
- 1 dash crushed red pepper
- 1 (15 ounce) can chickpeas
Drain, rinse, and pat the chickpeas dry, set aside.
Whisk together all of the dry ingredients and oil.
Toss the chickpeas in the mixture until fully coated.
Spread chickpeas onto a baking sheet and bake for 40-50 min.
Stir them about every 10 minutes to be sure they are cooking evenly.
Watch closely towards the end and pull them out when they are browned and slightly crispy.