Snack Attack Part 3: Crispy Chickpeas

Ingredients:
1 can garbanzo (chickpeas) beans, drained
desired seasonings (I used Johnny's seasoning)
1 tablespoon olive oil



Directions:  Rinse the drained chickpeas and pat dry.  Toss with oil and seasoning.  Bake at 400 degrees for 30-40 minutes, until golden brown.





Snack attack part 3 is finally here!  Sorry it has taken so- long to post it.  It has been a long month.  Between enjoying the sunshine, getting allergies, and colds that seemed to drag on forever we finally seem to be on the mend.  Now, I have some free time to post about my favorite snack of the trio.

Shells taken off

I looked at a lot of different sites for roasted chickpeas.  People cooked them between 350 and 450 degrees.  Originally I baked them at 450, but I think it was too hot. 400 degrees seems to be a nice median.  I was unsure if I was supposed to remove the shells or not.  No one was specific about that.  I figured most would fall off and burn so I removed them, but next time I will only remove the shells that are starting to fall off.  That way I can see how some do with their shells still on.  I am hoping it helps keep their moisture in.

My chickpeas dried out terribly, but that was my own fault.  I forgot to toss mine in oil.  Amazing how there are only 3 steps but I still can't get it right.  My daughter and I still enjoyed them, but some were very very hard.  Lesson learned, don't forget the oil!

Chickpeas are such a blank slate that can be transformed into such a delicious treat.  I have linked a site that I found useful for flavor combinations.  I can't wait to try different combos with them.  So- yummy and healthy!  They may take a while to cook, but they are worth the wait.



(Recipe source: http://steamykitchen.com/10725-crispy-roasted-chickpeas-garbanzo-beans.html)