crispy chickpeas snack
Do you have snacking issues like I do? “Issues,” as in, “compulsive snacking.” It’s my diet downfall, especially at night. I just love to snack. I have a whole drawer full of salty goods. So I thought I’d have a go at a good, healthy (er) substitute for one with snacking issues, and this crispy chickpeas snack does the trick.
This is a basic recipe for roasted chickpeas. You can change it up however you like to match what you’re craving. Add Garlic salt, cumin, cayenne pepper or dried herbs. Try a mix of salt and sweet by adding honey or maple syrup or cinnamon sugar. Next I might try cheese powder (find this in the popcorn aisle of the supermarket) to replace my cheese curl habit.
These are best eaten the day of, but I kept my leftovers in a sealed container and continued to snack for days after.
To make crispy chickpeas snack, you will need:
1 15.5 ounce can chickpeas, rinsed and dried
1 tablespoon olive oil
1/4 to 1/2 teaspoon coarse sea salt
seasonings of choice (cinnamon, garlic powder, cumin, cayenne pepper, maple syrup, honey, etc.)
In a bowl, mix the chickpeas, olive oil, coarse sea salt and seasonings of choice. Shown here are chickpeas with 1/4 teaspoon ground cinnamon. Bake at 425 degrees F for 20 to 40 minutes or until the chickpeas are crispy.