Crispy Chickpeas
Oven roasted crispy chickpeas seasoned with garlic powder, onion powder, olive oil, and sea salt. The skin peeling step is the secret to getting them genuinely crunchy all the way through. High in protein, high in fiber, naturally gluten free, and made with five simple pantry ingredients. The perfect healthy snack, salad topper, or chip alternative ready in under an hour.
Ingredients
- 1 can garbanzo beans drained
- 1 tbs olive oil
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Drain your chickpeas, rinse well and lay out on a kitchen towel.
- Fold half of the towel over the top of the beans and gently rub to dry. Some of the skins may fall off.
- Peel skins off of the chickpeas (this is crucial to making the chickpeas crispy! You can skip this step but they won’t be as crispy.) Allow chickpeas to dry out about 10 min.
- Preheat your oven to 350F.
- Place dry chick peas in a bowl and toss with olive oil and salt.
- Spread on a baking sheet and bake for 40 min, shaking the pan half way through to ensure crispiness on all sides.
- After toasting, sprinkle garlic powder, onion powder (and any other seasonings of choice) on the chickpeas and toss.
- Chickpeas are best enjoyed on the first day but can be kept in a bowl or container with the lid cracked for up to 3 days. Enjoy!