I'm really testing myself with creativity as I work my way through various cans and jars and packets of food I've had forever but never actually used. I don't need that extra weight for the move and I'm certainly not tossing perfectly fine food out! In this time I've discovered I have like, 8 jars of chickpeas. Don't ask me why. I couldn't tell you. But I'm not mad about it because I've been snacking HARD on crispy chickpeas! Crazy easy to make and they're packed full of protein...which lets face it, I need for all of the heavy lifting I'll be doing this week.
Another cool thing about these is their versatility - craving a specific flavor? You can put whatever you want on them! My current go-to is a combo of garlic powder, onion powder, and salt but I've also done paprika, mustard, coriander, and sugar. You can even spice them up with some cayenne, sweeten them with a bit of maple sugar, or make them super herby with dill or thyme. It's really amazing how you can morph these little snacks into whatever flavor profile you desire. You can even use them as a crispy salad or taco topping instead of eating them on their own.
Perhaps you'll want to make both versions and see which is better for you! All I know is I still have some cans to get through, so I'll be making my 2014 version again this week just to change it up a bit. Honestly these are so addicting!
Prep Time: 10 minutes
Cook Time: 25-35 minutes
Makes: about 1 1/2 cups
You Will Need:
- 1 19oz can chickpeas
- 1 TBS olive oil
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Preheat oven to 400 degrees. Drain and rinse chickpeas. One by one, pop the skins off (discard the skins).
- Line a baking sheet with some parchment paper. Spread chickpeas out on sheet. Bake for 15 minutes.
- Remove chickpeas from oven. Drizzle oil, salt, garlic powder, and onion powder all over. Toss to coat chickpeas (be careful, as these are fresh out of the oven and a bit hot!). Bake once more for 10-20 minutes, until deep golden brown and reached desired crispness. (I usually find that 10-15 suffices).
- Remove from oven and let cool for 5 minutes before eating. Enjoy!