I think I came across this on Pinterest and it just looked tasty. I’m not huge on plain chickpeas (although I do like hummus) but I thought I would give this a try. Thanks to mywholefoodlife.com.
- 1 can (two cups) chickpeas, drained
- 1 tablespoon melted coconut oil
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- Preheat oven to 350.
- In a bowl, mix all ingredients.
- Make sure all beans are coated well with the spices.
- Spread beans in a single layer on a lined baking sheet.
- Bake about 40 to 60 minutes, stopping to shake the pan every 15 minutes.
- Wait until beans are completed cooled before storing.
- Bob and I really liked these! They get very crunchy and have a good flavor.
- Getting them to be crunchy without burning them is a little tricky. You’ll notice the time frame above is a little vague. I did the first batch for 50 minutes and completely scorched it. So I made another, I cut the temperature back 10 degrees (my oven does tend to run a little hot) and did 45 minutes. Some pieces got crunchy without being burned but some were still a little soft. The softer ones tasted good too, but if you’re going for crunchy you may have to make a few tries to get the exact time and temperature for your oven correct. They do firm up as they cool also.
- The original post said that lining your jar/container with a layer of rice before adding the chickpeas will help them to stay crisp.