I tried making these about 10 years ago when they were all the rage and they turned out terrible, grainy and soft! Unfortunately I had no idea that it was just a bad recipe and I never tried them again. Fast forward and a few months ago I had them at book club when a friend made them for our discussion of “A Place for Us”. I was hesitant to taste them because I knew I didn’t like them. I did anyway and was pleasantly surprised! They were a lot smaller and crunchier than I remembered from years ago.
After a little internet research I was thrilled to come across this technique. It worked like a charm and resulted in savory crispy crunchy chickpeas. The seasoning options are endless! They are so addictive with absolutely no guilt. Basically a super healthy copycat of corn nuts :) Which sadly I remember eating along with starbursts while on road trips as a kid … eeek! It’s amazing what you can eat when you are young :) These make the perfect salty snack, party appetizer, or salad topping! Note: you can double this recipe and two cans will fit on a large cookie sheet.
1 - 15oz can chickpeas*, rinsed and drained
1 tablespoon olive oil
seasonings of choice
Instructions
1. Preheat your oven to 375 degrees fahrenheit.
2. Spread the chickpeas in a single layer on a baking sheet lined with parchment paper or silicone baking mat. It's ok if they are still a bit wet, they will dry out in the oven. Bake 30 minutes, stopping to shake the pan every 10 minutes.
3. Transfer chickpeas to a bowl and stir in oil and seasonings of choice.
4. Spread the chickpeas back onto the pan and bake for another 10-15 until golden and crunchy. Let cool before serving and store in an airtight container.
Seasoning Ideas:
ranch seasoning
all purpose seasoned salt (like Lawry’s)
Italian seasoning
garlic salt
dried parmesan cheese
cumin and chili powder and dried cilantro
Slightly adapted from: https://itdoesnttastelikechicken.com/crunchy-roasted-chickpeas/
