These are yummy. The cookbook compares them to chips. And hey, that's fine for me! A great, pretty dang healthy snack. I'm very happy to have discovered this recipe!
Nonstick Cooking spray
2 cans (15 oz each) chickpeas, rinsed & drained
2 Tbsp olive oil
1 1/2 tsp kosher or coarse salt, or more to taste
1. Preheat the oven to 375*. LIghtly spray a rimmed baking sheet with nonstick cooking spray.
2. Pat the chickpeas dry with a clean dish towel or a few paper towels. Toss the chickpeas on the baking sheet with the olive oil & salt.
4. Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly & crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning adding more salt as necessary. Serve the chickpeas warm or at room temperature.
Other suggestions for seasoning. Each of the following is good for one 15oz can of chickpeas. So either double or make one of each!
* a mixture of 1/4 tsp chili powder and 1/4 tsp ground cumin
* a mixture of 1 tsp minced fresh rosemary and 1/2 tsp finely minced garlic
YUM!
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