Toasted Chili Chickpeas
I was looking for a new snack for around home, and possibly something that I could take to work. I've had this can of chickpeas staring at me in the cupboard for a while, so I thought I'd better come up with something to do with them. I was in the mood for a crispy snack, and came across a recipe for Crispy Chickpeas in my current Food Network Magazine. Here is the recipe that I used:
1 can chickpeas, drained, rinsed and dried
2 tablespoons olive oil
2 teaspoons Himalayan salt, ground fine
1-2 teaspoons chili powder
Open the chickpeas, drain and rinse. Lay the chickpeas out on a paper towel to dry.
Preheat oven to 350F.
Put the dried chickpeas in a bowl. Toss with olive oil, sprinkle with salt and chili powder. Spread onto a parchment lined baking sheet, baked in the centre of the oven for 45-55 minutes. Remove from oven, allow to cool thoroughly. Enjoy!
VERDICT:
I loved these. Obviously I couldn't wait for them to cool completely before I taste tested, but the ones that did make it to fully cool, were worth the wait. The chickpeas get crunchier as they get cooler. Addicted. Our toddler loved them too! I will make them again!
1 can chickpeas, drained, rinsed and dried
2 tablespoons olive oil
2 teaspoons Himalayan salt, ground fine
1-2 teaspoons chili powder
Open the chickpeas, drain and rinse. Lay the chickpeas out on a paper towel to dry.
Preheat oven to 350F.
Put the dried chickpeas in a bowl. Toss with olive oil, sprinkle with salt and chili powder. Spread onto a parchment lined baking sheet, baked in the centre of the oven for 45-55 minutes. Remove from oven, allow to cool thoroughly. Enjoy!
VERDICT:
I loved these. Obviously I couldn't wait for them to cool completely before I taste tested, but the ones that did make it to fully cool, were worth the wait. The chickpeas get crunchier as they get cooler. Addicted. Our toddler loved them too! I will make them again!
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