Crunchy Chickpeas (healthy too)

dakitten2

Ingredients:

◾1 (19-oz) can chickpeas, well drained, rinsed and patted dry
◾olive oil spray
◾1/8 tsp. cayenne pepper, or more to taste
◾1/8 tsp. garlic powder, or more to taste
◾1/4 tsp. dried oregano, or more to taste
◾coarse salt to taste

Directions:

1.Preheat oven to 450 degrees F. Line cookie sheet with parchment paper. Place chickpeas on cookie sheet and bake, shaking every now and then until golden brown and crunchy - about 35-40 minutes.
2.Pour fresh-from-the-oven chickpeas into a large bowl. Lightly coat with olive oil spray. Add cayenne, garlic powder, oregano and salt. Toss to coat evenly. Serve immediately or let cool completely before storing in a resealable container. ENJOY!!

back2happy2005

bump for later i am going to try these.

Thanks

themanda04

that sounds yummy! what's the consistency like after they've been baked? how long do they last to store them? ever tried it with any other sort of bean, like black beans?

BerryH

I've got a tin of chickpeas in the cupboard, they won't know what's hit 'em! Sounds delicious, thanks for sharing :flowerforyou:

Oishii

I have garlic salt and truffle flavoured olive oil spray so I think I'm going to have to try this.

coliema

Thanks for posting I've tried these before but I've never made them, they're a great little snack!

timeforsomethingsweet

bumpity bump bump bump...thanks friend!!!! :flowerforyou:

BhanGoes

This is one of my recent pinterest Nailed Its. As in, I tried one of the recipes floating around on Pinterest and it sucked. My beans turned out simultaneously grainy and chewy -- not at all the crunchy little delights I had hoped for.

I actually cook a lot, so I should have trusted my instincts about the recipe (which called for seasoning the beans before baking, and a lower oven temp).

Bumping this for later so I can try again following your instructions (which make a LOT more sense...).

QUESTION FOR THE GROUP: Have any of you tried using dried garbanzos? I've always used canned, but am getting away from this entirely to better control my sodium intake. I have some dried garbanzos at home and assume they're prepared just like any other dried bean with a sorting, pre-soak, and boil.

Thanks for sharing!

kellyw036

I love these!

ChangingAmanda

bump, sounds great. I always love spicy nuts but almost every recipe I see has some sweet factor to them.

ChangingAmanda

This is one of my recent pinterest Nailed Its. As in, I tried one of the recipes floating around on Pinterest and it sucked. My beans turned out simultaneously grainy and chewy -- not at all the crunchy little delights I had hoped for.

I actually cook a lot, so I should have trusted my instincts about the recipe (which called for seasoning the beans before baking, and a lower oven temp).

Bumping this for later so I can try again following your instructions (which make a LOT more sense...).

QUESTION FOR THE GROUP: Have any of you tried using dried garbanzos? I've always used canned, but am getting away from this entirely to better control my sodium intake. I have some dried garbanzos at home and assume they're prepared just like any other dried bean with a sorting, pre-soak, and boil.

Thanks for sharing!

I use garbonzo beans in my chili and prep them the same as the other beans - sort, soak, cook.

Julia6633

These sound great! Going to try them soon.

snowmoon13

I have tried doing this with out success the flavor was good I used paprika the consistency left a lot too be desired..

RE using dry beans I rarely use canned the dry are so easy make, contain less sodium and don't have that unpleasant tinny
taste..

going to try the op's recipe asap...

Tuffjourney

Yum

kdiamond

Throw them in a salad like this, they are delicious!

monna32

To ensure that the roasted chickpeas resembles nuts you need to ensure that you dry it properly before roasting - I toss them in a bowl on paper towel..... once dry then into the oven taste as nuts

JeneticTraining

Hey I have actually done this. And yes make sure it is dry. Either use a paper towel or air dry it.

It reminds me of corn nuts, but better cause it's made with love.

amperl8

bump for later

cjcolorado

QUESTION FOR THE GROUP: Have any of you tried using dried garbanzos? I've always used canned, but am getting away from this entirely to better control my sodium intake. I have some dried garbanzos at home and assume they're prepared just like any other dried bean with a sorting, pre-soak, and boil.

Thanks for sharing!

Yep--same sort of prep as any other dried bean. They freeze well, too. I do a large batch, then divide up to freeze some (and roast some). I dry mine, toss with olive oil, kosher salt, and nutritional yeast before roasting at a high temp (400 or a bit more). Then, I usually eat the whole freaking batch.

annepage

bump-thanks!

ldrosophila

bump