A healthy, crunchy, salty, high-fiber snack you can enjoy guilt-free
Prep Time: 5 minutesmins
Cook Time: 45 minutesmins
Course: Snack
Cuisine: American
Keyword: chickpeas
Servings: 4
Author: Christina Carlyle
Ingredients
2cansorganic chickpeas (aka garbanzo beans) , drained and rinsed, small cans
2tbspolive oil
2 tsp quality salt like Celtic or Himalayan
seasoning, see notes section for suggestions
Instructions
Preheat your oven to 400.
Drain and rinse the chickpeas and pat dry. Get them as dry as you possibly can. Otherwise, they’ll take longer to get crunchy.
Place the chickpeas in a large bowl and toss with 2 tbsp of olive oil and spices of your choice until they’re evenly coated.
Spread the chickpeas in an even layer on a baking sheet and bake at 400 until they’re crispy… which takes approx 30 to 45+ minutes.
I always do a ‘taste’ test at the 30-minute mark to gauge the crunch level. The chickpeas should crunch, not feel waxy or soft. Depending on the crunch level, at 30 minutes I let them roast a bit longer.
If your chickpeas don’t feel crunchy after 30 minutes, you can bump up the temperature to 425. But watch them so they don't burn.
When they’re done, remove from the oven and enjoy immediately.
NOTES
I like using cumin and cayenne to taste. You could also use garlic powder, taco, or fajita seasoning. Salt is a MUST for dehydrating the beans so they’ll crunch. I use approximately 1 tsp of salt and they’re perfect.