In my ongoing quest to eat healthy, crunchy snacks that don’t break the caloric bank (and aren’t celery,
carrots or peppers) I’ve tried a lot of things. Kale crisps are a favorite (recipe here) as are toasted Nori snacks (available at Trader Joe’s). But at least for the moment, my go-to is Crispy Chick Peas.
I have been messing with the recipe(s) for months, and have eaten upward of 40 cans of garbanzos in order to perfect it. I’ve always liked them, but was extra motivated by their status as a super food. So super that while a little high on the caloric side, your body burns them so efficiently that little fact doesn’t matter!
Pre-heat oven to 450. Set 1 rack in middle. Drain chick peas, rinse well and set aside. Mix all dry ground spices in bottom of bowl. Add olive oil and mix well. Add chick peas and mix till well coated. Spread chick peas on sheet/jelly roll pan. Bake for 15 minutes - set timer! Take pan out and shake vigorously. Bake for another 15 minutes - don’t forget timer. Take pan out and shake vigorously. TURN OVEN OFF and put pan back in oven for 15 minutes. Take pan out and allow peas to cool on hot pan. Will keep crisp for several days in a covered container - but wait till they cool before covering.
I’ve been achieving consistent results with this method, but you may find your oven’s heat distribution, the ambient humidity and or the size of the beans affect the overall crisping time. I have tried various canned Garbanzo’s - the Goya’s produced regular, reliable results and are widely available. And for those of you reading this thinking, well I’ll double the recipe and do two sheets together, let me know if you can ever make that work. I ate a lot of soggy beans trying!