Roasted chickpeas

Posted on by Earshot Presents
[photo here]
 
INGREDIENTS
  • 15.5 ounce can of drained chickpeas / garbanzo beans
  • 1 Tbsp Olive Oil
  • 1/2 teaspoon sea salt
  • [spices, CYOA to flavor]
 
PREPARATION
  1. Preheat oven to 350°F
  2. Drain and rinse a 15.5 ounce can of chickpeas (garbanzo beans).
  3. Pat very dry between two paper towels and allow to air dry for 10-minutes. Residual moisture will cause the chickpeas to steam rather than roast and get crisp.
  4. Toss chickpeas with olive oil and salt
  5. Place chickpeas in a single layer on a rimmed baking sheet in the oven.
  6. Roast for 15 minutes, shake the pan, and cook for additional 15 minutes. Check to see if done. If not continue cooking. and continue roasting until crispy, about 30-40 minutes total.
  7. Once crunchy, sprinkle with pepper, garlic powder, and chili powder and cook 5 more minutes.
  8. Remove from sheet pan and allow to cool for 5 minutes on the pan
  9. Serve in a bowl, or store in a sealed jar
 
Link to original recipe: https://bit.ly/3LnSyez
 
Notes:
  • Always allow the cooked beans to cool before storing them in a sealed jar or container
  • These snacks are at their very best straight out of the oven and eaten the same day
  • Don’t refrigerate roasted chickpeas because they will lose their crunch. Just store at room temperature