New favorite snack!
Pretty excited about it.
Look how roasty toasty delicious those are!!
I love anything roasted.
Loooovvveee the crispy salty bits that appear (especially on things like potatoes) YUM!
I also love anything slathered in chocolate.
Not necessarily roasted AND slathered in chocolate at the same time but I could probably be persuaded.
These are providing a nice contrast to the choco-craze I’ve been living at the bakery. Don’t get me wrong…it’s pure chocolate bliss 😉 but sometimes you need something to cut the sweet.
I’d say these are kind of like a less guilt-laden version of corn nuts. Now all I need is a coke slurpee! (Man, that was the ULTIMATE post-soccer game treat back in the day. Snack of champions? Yikes.)
Think about removing the rogue kidney bean that was in your can…decide it’ll be a fun experiment….
So easy. So filling. So delicious.
1 12 oz can chickpeas, drained and patted dry
Olive oil or cooking spray…I’ve heard they’re really good dry roasted too (no oil)…may have to try it
…all to taste
((but really any seasoning you want)
1. Place drained and dried chickpeas in a bowl and toss with oil and seasonings until evenly coated. **YOU DON’T NEED MUCH OIL don’t overdo it. Maybe a couple of teaspoons
2. Spread on a cookie sheet and bake at 450 for about 15 minutes or until they start to brown. Shuffle them around then pop back in the oven at 350 for about 20 more minutes or until they’re completely dried and crunchy
P.S. These don’t keep very well. They lose their crunch the next day. It’s probably best to make only as much as you’ll eat that day. If anyone has any storing secrets let me know!
P.P.S. That kidney bean was pretty tasty…I think roasting different beans may be in my future….