Emily Wyckoff

Guilt-free snacking: crispy roasted chick peas

I am recovering from an incredible weekend of eating (I’m sure I’m not alone) – capped off by a Super Bowl chili extravaganza. Today is definitely a day for yoga pants (hold the yoga).  I am a self-professed saltaholic, and love nothing more than a crispy, salty snack to mindlessly munch. I made these roasted garbanzo beans (or chick peas) yesterday and was pleased with the result – a healthy substitute for salty chips. I used canned beans, tossed them in a little olive oil with some spices and roasted them in a hot oven for 40 minutes. I will definitely make them again.

Crispy Roasted Chick Peas (click here for printable recipe)

Ingredients

3 cans chick peas

3 tablespoons olive oil (you could also use non-stick cooking spray)

1/2 – 1 teaspoon each of your choice of spices (I used cumin, chili powder, cayenne pepper, and ginger)

Salt and pepper to taste

Directions

Preheat oven to 400 degrees F. Drain and rinse the chick peas and lay out on paper towels to thoroughly dry. Line a cookie sheet with foil or parchment paper and spray with non-stick cooking spray. Transfer chick peas to cookie sheet. Combine the olive oil and spices in a small bowl and whisk to combine. Immediately pour over chick peas and toss. Season with salt and pepper. Bake for 35-45 minutes, until browned and crispy. Serve hot or at room temperature. Store at room temperature.


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