Roasted Chickpeas

I finally made roasted chickpeas! It’s something I’ve been meaning to do for years. Literally. It was worth the wait. Enjoy!

Roasted Chickpeas

1 can (about 1.5 cups) chickpeas, drained and rinsed

1/2  c nutritional yeast

1 TBSP granulated garlic

1/2 TBSP onion powder

1/4 -1/2 tsp fancy salt (I used pink)

Set your oven to the lowest temperature possible (mine only goes down to 170F). Line a baking sheet (with sides) with parchment paper or a silpat.

Mix damp chickpeas in a bowl with the nutritional yeast, granulated garlic, onion powder, and salt. Toss to coat.

Place chickpeas on baking sheet. Spread out – use all of the cookie sheet. Bake until chickpeas are crisp. Mine took quite a while – about 5 or so hours.

Remove crunchy chickpeas from the oven and, while still warm, toss with a bit more nutritional yeast (about 2 TBSP). Cool completely before storing (or they’ll get soft).

Roasted Chickpeas

4 responses

  1. Aren’t roasted chickpeas the best? They’re so great for snacking. You can just pop them in your mouth by the handful, but they’re much more filling and low in calories than typical snacks. When I first discovered them, I became addicted to them and ate them several times a week. I need to bring them back into rotation with your spice add-ins!

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