Inspired by this pinterest posting, and a desire to eat less potato chips, I decided to make some toasted chickpeas. Luckily it wasn’t too hot to turn on the oven today, because these turned out better than expected and are totally addictive…just like potato chips.
Sweet and Salty Toasted Chickpeas
14 oz can of chickpeas, drained
1 tablespoon of olive oil
1 teaspoon of brown sugar
1/2 teaspoon of garlic powder
1 1/2 teaspoons of cumin powder
salt and pepper to taste
1. preheat oven to 450 and line a baking pan with parchment powder.
2. spread the chickpeas out onto parchment paper in a single layer and bake for 20 minutes.
3. meanwhile, mix the oil and spices in a bowl. Once the chickpeas are toasted, add them to the bowl, while still warm, and toss until coated.
4. enjoy!
Should they be shelled?
Roasted chickpeas are also very tasty when flavored with other spices like curry powder or garam masala. Although the recipe I’ve tried has you coat the chickpeas with the oil & spices BEFORE baking. Not sure if that makes any difference in taste or texture… still delicious!
you are welcome! my mister LOVED them. Ate them all up so I didn’t get a chance to test out the freshness today.
Yeah! I’m so glad they were good. I think I will try them as an after school snack for my boys today!
P.S. Thanks for the Pinterest shout-out 🙂
Mine weren’t crunchy like potato chips, but more like well really done french fries. Crunchy on the outside and some chewy on the inside. Maybe roasting them at the higher temp for even longer might make them crunchier?
Looks good. I made some a few weeks back and was hoping they were crunchy. So I kept them in the oven for longer on a lower setting like 300. and still, I couldn’t get them snack crunchy. Were yours?