Roasted crispy chickpeas are one of my go-to snacks! I prefer to use the dried chickpeas rather than the ones in the can. Have fun with the spices! You can season them with anything you like! I like to use turmeric and black pepper! FUN FACT: Turmeric reduces inflammation but can only be activated when paired with black pepper!
WHY YOU WILL LOVE THIS RECIPE
Roasted Crispy Chickpeas are my go-to snack when I am craving something salty.
TIPS ON HOW TO MAKE THIS RECIPE
- Store in a jar for 4-5 days, but they are better when eaten right away!
- Season with your favourite spices!
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Roasted Crispy Chickpeas
Ingredients
- 3 cups of dried chickpeas Or 1 can of chickpeas
- 1 Tbsp Avocado Oil
- 1/2 tsp Sea Salt
- Your favourite spices for seasoning!
Instructions
- If using dried chickpeas, soak chickpeas overnight in a bowl with water, covering the chickpeas with at least 2 inches of water
- The next morning, rinse chickpeas washing away the overnight water
- Preheat oven to 350 degrees F
- Lay chickpeas out onto a towel to dry and make sure that you have removed all the liquid. You want them as dry as possible
- Transfer the chickpeas to a mixing bowl and mix in the avocado oil and sea salt making sure you mix well
- DO NOT ADD OTHER SPICES! They will just burn in the oven. They can be added after you have baked the chickpeas
- Bake chickpeas for 45 mins until they turn brown and crispy. I like to move them around 20 minutes in to make sure they get brown all the way around
- Remove from the oven and top with your favourite spices while they are still warm
- Store in a jar for 4-5 days, but they are better when eaten right away!
- Enjoy!
