Crispy Roasted Chickpeas

I have decided to start a new category under my recipe index titled “Snacks and Small Bites.” I have too many of these recipes floating around in my head, so I will be whipping them up here and there to add under that category. These are great ideas to keep in the house for a go-to snack or something you can prepare to take to a holiday gathering (plenty of those ahead in the coming months).

I don’t really discriminate when it comes to snacks. I like sweet, salty, spicy, crunchy, etc. This recipe is easy and always turns out delicious. I hope you love it!

Crispy Roasted Chickpeas

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You will need:

  • 2 15oz cans of chickpeas (aka garbanzo beans), drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp chili powder
  • 1/2 tsp garlic powder

Preheat your oven to 375*F. Spread the chickpeas out onto a sheet pan lined with a silicone baking mat or parchment paper. Dry roast them for 30 minutes. It’s okay if they have some moisture on them when they go into the oven. The dry roasting will get rid of it. Half way through, give the pan a shake.

Once the time is up, transfer the hot chickpeas into a bowl and add in the olive oil, chili powder, sea salt, and garlic powder. Give it all a good stir, and move the chickpeas back to the sheet pan. Roast for another 15 minutes, or until golden brown. Let them cool for about 10 minutes before diving in. Be warned…. they are delicious.

I hope you love this recipe. If you try it out, give me some feedback! You can also make these with curry powder, cayenne, lime zest, etc. The seasoning combinations are endless.

Lots of love and many blessings,

Chelsea

Blessed are those who hear the word of God
and observe it.

Luke 11:28

 

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