I love making healthy snack foods. Especially if they fall in the crunchy, crispy, and salty category. I have seen roasted chickpea recipes around, and have tried them numerous times, but often found, that either they were still squishy in the middle, or they were entirely burnt. Neither quality is particularly appetizing, so I finally figured out the key was to dry roast them first, and then season, and then put them back in the oven. This way you get the perfect Crunchy Roasted Chickpeas, that are not mushy at all. Infact they are so crunchy, they are rather noisy to eat, and I’m sure it would be a great way to annoy your boyfriend while he watches his boring football show again… just saying.
1 can of Chickpeas
drizzle of Olive Oil
a few shakes of Chili Powder
pinch of Thyme
Salt and Pepper
Heat your oven to 375F. Drain and rinse your chickpeas. Toss them on a baking sheet and spread them out so they are in one layer. It’s ok if they are still wet, they will dry out. Bake them for 30 minutes, shaking the pan every now and then.
After 30 minutes, take them out and toss them in a bowl. They should be pretty dry now. Drizzle them with olive oil, just enough to lightly coat, a few shakes of chili powder, pinch of thyme, and some salt and pepper. Toss, then spread them back out on the baking sheet.