Crispy Chickpeas
It’s quarantine time and let’s be honest, we need SNACKS! I find myself constantly searching for something quick to grab (usually salty) that will keep me going, but I don’t want to reach into some processed bag of food, but also carrot sticks aren’t gonna do it. Crispy Chickpeas FTW! They’re crunchy & salty and also filled with protein and fiber. Ummm OK!!
They are also an easy canvas for adding any kind of spices/herbs/flavors that you like. These right here are a basic canvas that you can build on. Think chili powder & cumin, garlic & basil, lemon & thyme. For me, these salt & garlic do me juuuuuust fine. Put them over salads, top a creamy soup with them, or just eat them alone as a snack. So good!
I used canned chickpeas here (but obvi soaked & boiled dried beans would be amazing), rinsed and drained, then tried to peel off as many skins as I could. But don’t stress too much about peeling every skin off. If you don’t get around to it, they’ll be just fine. But DO make sure your chickpeas are dry before putting them in the oven. Wet chickpeas = mushy chickpeas. Don’t forget to post on Insta and tag me @katiewebbernyc!
Crispy Chickpeas
1 can chickpeas, rinsed/drained/dried (peel as many skins off as you can stand)
1 Tbsp olive oil
1/4 tsp salt, plus an extra pinch at the end
1/8 tsp garlic powder
Preheat your oven to 450. Coat chickpeas with olive oil, salt, and garlic powder. Arrange chickpeas on a sheet pan, being careful not to overlap, spreading them out evenly. Roast for 10 minutes, take them out and stir them around, and put them back in for another 10 minutes. Cooking time is 20 minutes total. Enjoy!
xx
Katie
