Crispy Roasted Chick Peas
I am a self-professed saltaholic, and love nothing more than a crispy, salty snack to mindlessly munch. I made these roasted garbanzo beans (chickpeas) and was pleased with the result – a healthy substitute for salty chips.
- 3 cans chickpeas
- 3 tablespoons olive oil (you can also use nonstick cooking spray)
- 1/2-1 teaspoon each of your choice of spices, such as cumin, chili powder, cayenne pepper and ginger
- Salt and pepper, to taste
Pre-heat the oven to 400°F.
Drain and rinse the chickpeas and lay them out on paper towels to thoroughly dry. Line a cookie sheet with foil or parchment paper and spray with nonstick cooking spray. Transfer the chickpeas to the cookie sheet.
Combine the olive oil and spices in a small bowl and whisk to combine. Immediately pour the mixture over the 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.