SWEET & SALTY CRUNCHY CHICKPEAS (like kettle corn but chickpeas) Ok, so here’s what I want to say about these. If you’ve tried to make something similar in the past but they turned out soggy, then you need to follow my instructions below to get that CRUNCH factor! I like to snack on these by the handful, but you can also use them to top a salad or really anything that needs a little sumthin’.
Ingredients
- 2 cans of garbanzo beans
- 1 tbsp melted ghee (or avocado oil or olive oil)
- 1 tbsp honey (or maple syrup)
- 1 tsp sea salt
- 1 tsp cinnamon
Instructions
- First things first, grab two cans of garbanzo beans and put them in a strainer and rinse well.
- Then lay them on a towel and pat dry and let air dry for an hour.Go run an errand or go to yoga or walk the dog. The key is that they are DRY before you start, and if they aren't then beware of the SOG!
- Turn oven to 400.
- Line a baking sheet with parchment paper.
- Create a single layer with the chickpeas on the parchment.
- Roast for 30 minutes, stopping every 10 minutes to rotate them so that they dry out evenly, remove from oven, and transfer to a bowl.
- For the SWEET & SALTY sauce, in a small bowl, whisk together the melted ghee (or avocado oil or olive oil), honey (or maple syrup), sea salt and cinnamon.
- Coat the chickpeas evenly in the sauce and return to the baking sheet and back into the oven for 7-10 more minutes. They will be crispy and stay crispy! Store extras in a glass container in the fridge.
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What others are saying
Do you peel the skin off before roasting?
Nope! Just make sure they are super dry!