CRISPY ROASTED CHICKPEAS (THAT STAY CRISPY!)
This crispy roasted chickpeas recipe is the perfect salty, crunchy healthy snack! They're spiced with chili powder and cumin.
Provided by Sonja Overhiser
Categories Snack
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Rinse and drain the chickpeas, shaking off as much water as possible. Place them on a towel and pat gently to dry. Place another towel on top, then use your hands to rub the chickpeas and remove as many of the chickpea skins as possible. Do this once or twice; it should only take a few minutes and it's not necessary to remove all of the skins.
- In a medium bowl, stir together chickpeas with the olive oil, chili powder, black pepper, cumin, smoked paprika, and kosher salt.
- Pour chickpeas onto a parchment-lined baking sheet and spread them into a single layer. Bake for about 45 to 60 minutes until crispy and dry, shaking the pan every 15 minutes. The exact bake time depends on the chickpea brand and your oven, so watch closely in the final minutes, taste test, and remove when the chickpeas are browned but before they become very dark and hard. Allow to cool for at least 30 minutes before storing; the chickpeas will crisp up even more as they cool.
- Allow to cool. Store in an airtight container in a dry cupboard for up to 1 week.
Nutrition Facts : Calories 112 calories, Sugar 0 g, Sodium 265.2 mg, Fat 5.4 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 12.7 g, Fiber 4.2 g, Protein 4.6 g, Cholesterol 0 mg
CINNAMON ROASTED CHICKPEAS
Cinnamon roasted chickpeas are a healthy and flavorful snack -- you'll find these are the perfect munchie to crush cravings and keep you full!
Provided by Rachel Gurk
Categories Appetizers/Snacks
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Rinse and drain chickpeas. Spread out on a lint-free towel and dry well, rubbing to remove skins.
- In a medium bowl, toss chickpeas with melted coconut oil, honey, cinnamon, and salt until well-coated.
- Spread on small rimmed baking sheet in single layer. Bake for 25-30 minutes, shaking pan every 10 minutes to stir chickpeas. Bake until crispy and golden brown.
- Let cool completely before enjoying.
Nutrition Facts : Calories 136 kcal, Carbohydrate 17 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, Sodium 315 mg, Fiber 5 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CRISPY CINNAMON GARBANZO BEANS
Provided by Victoria Granof
Categories Bake Cocktail Party Easter Kid-Friendly Quick & Easy Oscars Chickpea Healthy Cinnamon Cookie Small Plates
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- 1. Soak the beans overnight in cool water. Drain and pat them dry with paper towels.
- 2. Preheat oven to 350°F.
- 3. In a bowl, toss the beans with the vegetable oil and sugar.
- 4. Spread them in a single layer on an ungreased baking sheet. Roast them in the oven until crunchy and no longer soft in the centers, about 45 minutes. (Stir them a few times to prevent burning.)
- 5. Immediately toss the beans in a bowl with the cinnamon and salt. Cool and serve, or store in an airtight container at room temperature for up to a week.
CRISPY GARBANZO BEANS
Provided by Daphne Brogdon
Time 13h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Spread out the garbanzos on a baking sheet and let them dry, uncovered, in the refrigerator overnight. (If you forget to let them dry overnight, it's okay; you'll just need to cook them longer.)
- Place the bacon in a large skillet over medium-low heat and cook until browned and crispy, 4 to 5 minutes per side. Drain on a paper-towel-lined plate; reserve the fat in the pan. Eat the bacon as snack while you cook.
- Preheat the oven to 400 degrees F.
- Add the dried garbanzos to the pan with the rendered bacon fat. Season with a generous pinch of salt and add the rosemary. Cook over medium-low heat for about 2 minutes, then remove the rosemary sprig. Transfer the garbanzos to a baking sheet and bake until crispy, 35 to 40 minutes, stirring every 10 minutes. (If you did not dry the garbanzos overnight, bake them for 45 to 50 minutes.)
- Let cool to room temp before serving.
CRISPY CINNAMON GARBANZO BEANS (CHICKPEAS)
Little miss starts school this year so I'm currently on the lookout for different & healthy lunchbox ideas..this one I think she'll love.
Provided by Mandy
Categories Vegetable
Time 55m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Soak the beans overnight in cool water. Drain and pat them dry with paper towels.
- Preheat oven to 350°F.
- In a bowl, toss the beans with the vegetable oil and sugar.
- Spread them in a single layer on an ungreased baking sheet. Roast them in the oven until crunchy and no longer soft in the centers, about 45 minutes. (Stir them a few times to prevent burning.).
- Immediately toss the beans in a bowl with the cinnamon and salt. Cool and serve, or store in an airtight container at room temperature for up to a week.
Nutrition Facts : Calories 356.4, Fat 13.1, SaturatedFat 1.6, Sodium 791.3, Carbohydrate 49.2, Fiber 11.8, Sugar 15.5, Protein 12.9
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