CRISPY CRUNCHY ROASTED CHICKPEAS

sorry i haven't posted in a while, but fun things have been happening around our house. i have been baking lots of "healthy" cookies and along with that, have also been consuming them. i have lots of photo stuff in the works and a rambunctious little toddler that loves to play. so needless to say we have been busy! 

yesterday i finally broke down and made ROASTED CHICKPEAS. i was going through all of these vegan cookbooks and kept coming across stuff with chickpeas and i thought, "i'm roasting these right now!" and so i did! i can't believe it has taken me so long to just do it. they are super easy and they are delicious! i even tried to be crafty and see if i could store them in a cute (old peanut butter jar) with gauze and string. attention neighbors: you may be getting these for christmas (i don't think people give out enough salty treats around the holidays and i get a little sugar overload...and these are salty and despite all of the oil...healthy). just an idea.

i used the baking instructions from this recipe because she said they were crispy (they are!) and that is what i wanted, but i used different seasoning and just sprinkled so there is really no measurements. this is approximately what it would be. i used garlic powder, onion powder, salt, and smoked paprika. the smoked paprika almost gives them a bbq flavor!

CRISPY CRUNCHY ROASTED CHICKPEAS

INGREDIENTS:

2 (15 ounce cans) chickpeas, drained and rinsed
3-4 Tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon onion powder
sea salt to taste

INSTRUCTIONS:

Preheat oven to 350 degrees F.

Dry the chickpeas as best you can. I like to give them a spin in a salad spinner and then blot them on a clean kitchen towel.

Spread them out on a rimmed sheet pan so that they are in a single layer. Roast (with no oil or seasoning) for 20 minutes, until they are dry to the touch.

Remove them from the oven and raise the temperature to 425 degrees.

Toss them with the oil and spices (you can do this on the cookie sheet).

Roast for an additional 15-20 minutes, until lightly browned, stirring occasionally.

Season the chickpeas with a little more salt if they need it.

Store in an airtight container or glass jar for up to 1 month. Make sure your chickpeas are completely cool before storing. (The chickpeas will begin to lose a little crunch over time.)