For all those who have been pestering me (JK – I love it, really) for healthy snack ideas, today, I bring you one of my favourite healthy snacks: crunchy roasted chickpeas. These chickpeas are incredibly easy to make and absolutely moreish; ideal for a potato chip alternative while watching Dana make bad decisions on Shortland Street.
2 cans of organic all-natural chickpeas
If you like it sweet:
1 tbsp coconut oil
2 tbsp coconut sugar
1 tsp cinnamon
If you like it saltaay:
1 tbsp extra virgin olive oil
sprigs of fresh rosemary
2 tsp garlic salt
Preheat the oven to 200 C
Drain the chickpeas then rinse under cold water to remove starch.
Using paper towels, pat the chickpeas dry – NOTE: this step is very important, don’t be lazy; the drier, the crunchier.
Feel free to remove the outer skins if you wish. Personally, I find removing ALL the skins a tad tedious so I usually give up halfway. I don’t think skin or no-skin makes much of a difference (unlike KFC chicken).
Place chickpeas on a lined oven tray and roast for 10 minutes.
After 10 minutes, remove from oven and add desired flavourings. For the sake of ze blog, I made both of the above flavour combinations – first I drizzled the chickpeas in oil then added the spices and lastly, using a spoon, mixed to combine.
Place chickpeas back in oven and bake for a further 15-20 minutes until nice and golden (watch them so they don’t burn!).
Turn the oven off and let the chickpeas sit for a further 15 minutes with the oven door open (for that extra crunch factor).
Nom nom nom enjoy! But be careful not to accidently eat the whole thing! They’re beans… so um.. you know.