Since I work at home, I’m always snacking. Cheese and crackers, pita chips, nuts. Whatever easily grab-able food is on hand, I’ll eat mindlessly. Because of this, I’m always looking for some kind of healthy snack recipes. You know, the kind that doesn’t involve baby carrots or celery and peanut butter.
These crispy chickpeas fit the bill nicely, I think. I mean, they’re not as low in calories as said carrots and celery, but they are nutritious, and most of all, tasty. It’s also pretty easy to customize this recipe based on whatever flavors you like. I used some Nana’s Italian Seasoning before baking, and then sprinkled some Sayulita Steak and Veg when they came out just to add another dimension of flavor.
This recipe is pretty simple, but there is one key to getting chickpeas that will satisfy you like chips, and that is that they must be dry. Like really, really dry. If you think they’re dry, dry them some more. The drier they are when they go in the oven, the crispier they will be. Then just toss with Ava Jane’s Kitchen Avocado Oil and seasonings and bake.
These are delicious as a snack, but you could add these to a salad, garnish a soup, or even add to a pasta dish. Basically anywhere you want a little bit of crunch is perfect for these.
Makes about 2 cups
Prep time: 60 minutes
1 can chickpeas, drained and rinsed well
1 tablespoon Ava Jane’s Kitchen Avocado Oil
1/2 teaspoon AJK’s Nana’s Italian Seasoning
1/2 teaspoon AJK’s Sayulita Steak and Veg Spice Blend
Preheat oven to 350 degrees F.
After you have drained the chickpeas, dry them well with paper towels. Some of the skins will come off, that’s okay. Just make sure they are dry.
Toss with the oil and Nana’s Italian Seasoning. Lay on a baking sheet and bake for 40-50 minutes, until dry and crisp. Let cool for a few minutes, and toss with the Sayulita Steak and Veg. Let cool completely before serving.
Easy to download PDF: Crispy Seasoned Chickpeas