Crunchy Spicy Roasted Chick Peas

If you're looking for a tasty little snack with a kick of protein and a kick of flavor, try these out. It took me a few tries to get these little guys roasted to a crisp. The trick is to dry roast them. Some recipes I found call for adding oil before roasting, but after a little reseach and experimentation, I discovered that the dry roasting method gave me the most sucess.

2 Cans of chick peas

(Or you can cook your own from dried beans)

Olive oil cooking spray

Garlic salt

Ground cyanne pepper

Preheat oven to 400 degrees. Drain and rinse the chick peas. Then lay them out on a clean dish towel. Use a paper towel to gently blot them dry. Put them in a single layer a non-stick cookie sheet.

Bake for 40-50 minutes. Keep an eye on them and take them out when they look nicely browned. Taste one to see if it's nice and crunchy. If not, put them in for a few more minutes. Keep checking every 5 to 10 minutes until they are nice and crispy.

Remove from over and cool slightly. Transfer them into a large bowl. Spray lightly with olive oil cooking spray, stirring and spraying a couple of times to coat evenly. Then sprinkle lightly with garlic salt and cyanne pepper. Stir to distribute the seasonings evenly. Taste and adjust seasonings. Store these in an air tight container once they are cool. Enjoy!!!

Colleen

If you're looking for a tasty little snack with a kick of protein and a kick of flavor, try these out. It took me a few tries to get these little guys roasted to a crisp. The trick is to dry roast them. Some recipes I found call for adding oil before roasting, but after a little reseach and experimentation, I discovered that the dry roasting method gave me the most sucess.

2 Cans of chick peas

(Or you can cook your own from dried beans)

Olive oil cooking spray

Garlic salt

Ground cyanne pepper

Preheat oven to 400 degrees. Drain and rinse the chick peas. Then lay them out on a clean dish towel. Use a paper towel to gently blot them dry. Put them in a single layer a non-stick cookie sheet.

Bake for 40-50 minutes. Keep an eye on them and take them out when they look nicely browned. Taste one to see if it's nice and crunchy. If not, put them in for a few more minutes. Keep checking every 5 to 10 minutes until they are nice and crispy.

Remove from over and cool slightly. Transfer them into a large bowl. Spray lightly with olive oil cooking spray, stirring and spraying a couple of times to coat evenly. Then sprinkle lightly with garlic salt and cyanne pepper. Stir to distribute the seasonings evenly. Taste and adjust seasonings. Store these in an air tight container once they are cool. Enjoy!!!

Colleen