Crunchy Roasted Chickpeas
/If you're looking for a crunchy, salty snack, this is the recipe for you! Healthier than chips and easy to make.
I saw a bag of these at the store but the ingredients list included canola oil and sugar. Eh, no thanks. I was inspired to make a healthier version for you so here it is!
Crunchy Roasted Chickpeas
Yields: 2-3 servings
INGREDIENTS
1 can chickpeas
1 tbsp olive oil
3/4 tsp sea salt
1/2 tsp paprika
1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp garlic powder
Tiny sprinkling cayenne pepper (optional, for heat!)
DIRECTIONS
Pre-heat oven to 425F degrees
Drain and rinse chickpeas in a strainer
Transfer to a container and dry with paper towels or a clean tea towel (the drier they are, the crispier they'll get!)
Put chickpeas in a container with a lid, add oil and spices, cover, and shake to coat (don't worry if the outer layer of the chickpeas come off...no big deal)
Line a baking sheet with foil
Place chickpeas on the baking sheet in a single layer (don't overlap, they'll cook better this way)
Bake for 20 minutes, remove from oven, move them around, and bake for another 10-20 minutes (after 10 minutes, check every 2-3 minutes to ensure they don't burn)
Remove from oven and let cool (the longer they cool, the crispier they'll get)