Hi, my name is Dan and I’m a snack-whore. There I said it. It’s how I am programmed and to deal with this issue, I frequently look for baked snacks to help me feel better about this side of my eating compulsion. Crispy chickpeas are one of many alternatives to the millions of unhealthy snacks out there and so today I’m here to tell you just a little bit about them.
What are these?
We eat out far too often. It’s expensive, usually, the quality is not that great, and it’s bad for my waistline. In spite of all these factors, we do have good experiences when visiting old familiar restaurants and sometimes when we stop in to check out a new joint.
There aren’t too many foods that I haven’t tried, a fact that I’m reminded of every time I look in the mirror or step on the bathroom scale. Until we took a chance on a new restaurant some time ago, these crispy chickpeas were on that list ever-shrinking list. We love chickpeas and use them in our hummus recipes, our garbanzo bean salad, and any other chance that comes along. Thinking that baked snacks would be a good thing to incorporate into my eating pathos, I jotted this idea down to put together at home. These baked snacks of crispy chickpeas are a homemade home run.
What’s in them?
- Olive oil
- Cayenne pepper
Are you familiar with chickpeas, aka garbanzo beans? Chock-full of fiber and anti-oxidants they are an affordable and versatile power food. Most of us buy our chickpeas in cans but they are easy to slow cooker overnight or in the Instant Pot. Flavor them with some broth or just plain ole’ H2O.
If buying canned chickpeas in the store, look for the low-sodium chickpeas. Regular canned chickpeas can have as much as 500 mg of sodium per half-cup serving, about one-third of the recommended daily allowance (RDA.) Of course, you can avoid this issue altogether by just making them yourself, at home.
Garbanzo beans are excellent substitutes for meat. They are loaded with protein (and fiber) and are also perfect for folks who want to start eating more baked snacks which are much better for you than the heavily processed junk food that usually is fried in unhealthy fat.
Roasted and crunchy, these little beans offer a taste similar to roasted corn, only softer and with the meaty texture of chickpeas. Try these baked snacks today and please, leave us a comment and let me know what you think of them.
More easy snack ideas from Platter Talk.
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- 1 16 oz. can chickpeas low sodium
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon ground cayenne pepper
- Preheat oven to 400 degrees F.
- Drain and rinse chickpeas
- Remove skins from chickpeas (see how here.)
- Toss skinned chickpeas in olive oil, place on baking sheet (or oven-safe pan.)
- Roast for 30 to 40 minutes until light brown and crisp.
- Shuffle chickpeas around pan occasionally to make ensure they are not sticking to pan.
- Remove from oven, sprinkle cumin and cayenne pepper over chickpeas and coat thoroughly.
- Serve warm.
Use an oven-safe skillet or saute pan to heat on stove (to remove skins) and then use same pan for roasting making this a one-dish wonder.