A tasty, crunchy, healthy snack!
|2 tbsp||olive oil|
|1 tsp||cayenne pepper|
|1.5 tsp||garlic salt|
Preheat oven to 400 degrees F. Make sure the rack is in the middle. Line 2 cookie sheets with parchment paper.
Drain your cans of checkpeas in a strainer and thouroughly rinse them in cold water. You want to make sure all of the juices from the can are rinsed off. Transfer to a clean tea towel and pat them dry. You don't want them to be wet at all.
In a small bowl, toss the chickpeas in the olive oil so that they are evenly coated. Sprinkle the cayenne pepper and garlic salt over top and toss until coated.
Divide the chickpeas evenly between the two cookie sheets and make sure they are spread out. It's okay if some are touching. Put in the oven and bake for 40-50 minutes taking them out after 20 mins to toss the chickpeas and rotate cookie sheets.
After 40 mins, check to see if the chickpeas are crunchy. If not, return to oven and bake for 5 minute intervals until crunchy. Some may get REALLY crispy, but that's ok!
Allow to cool completely before you transfer them to a container. I like to keep mine in an old pickle jar, but Tupperware containers work too! They're good for about 2 weeks in a sealed container.
You can make these with any flavoring you like!
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