Crispy Roasted Chickpeas
 
 
Yield: About 1 cup
Ingredients
  • 1 15-ounce can chickpeas, drained, rinsed and peeled
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Cooking spray
Directions
  1. Preheat your oven to 375 degrees F.
  2. Line a rimmed baking sheet with aluminum foil. Spread the chickpeas out in a single layer on the baking sheet. You don’t want them dripping wet, but it’s okay if they aren’t completely dry. Bake for 20 minutes, shaking the pan halfway through cooking. While the chickpeas are baking, combine the salt, paprika and garlic powder in a small bowl.
  3. Remove the baking sheet from the oven and lightly spray with cooking spray. Sprinkle the seasoning mixture over the chickpeas and lightly toss to make sure they are all well coated. Spread the chickpeas back into a single layer then continue to bake for another 10-15 minutes, or until crispy. Let them cool slightly before eating. They can be eaten warm or at room temperature.
Notes
To peel the chickpeas, simply pop them out of their peels after a thorough rinsing. I find rinsing and scooping through them with my hands in the strainer tends to get off a lot of peels on their own. If you would prefer not to peel the chickpeas you could skip this step, but I find peeling the chickpeas helps in achieving the crunchiest texture.
Store in a bowl loosely covered with plastic wrap or a paper bag to help them keep their crispiness.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/09/24/crispy-roasted-chickpeas/