In my last post I talked about hummus and the beauty of chickpeas. I love ingredients that are versatile, and chickpeas is definitely one of them! Even in their most natural form - simply baked, makes the most delicious and nutritious snack!
This recipe is super simple utilising very basic ingredients. They can be enjoyed as a snack on their own, added to salads or sprinkled on top of some hummus.
INGREDIENTS (4 servings)
1 can of chickpeas
1 tablespoon sunflower or vegetable oil
1/2 teaspoon of salt
1 teaspoon of curry powder or your choice of seasoning
Preheat oven to 175C and set out a sheet of baking paper.
Drain chickpeas, rinse with water and thoroughly drain.
Spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas – which can help for extra crispiness!
Transfer the chickpeas to a mixing bowl and add oil and salt. Mix well to combine. DO NOT add the other seasoning at this point – it can interrupt the crisping process, so wait to add until after baking.
Bake for a total of 40 - 45 minutes or until golden brown and dry/crispy to the touch. Turn the pan around and shake the chickpeas around at the halfway point for even cooking.
Remove from oven and toss with the other seasonings (if desired) while still warm. Then let cool 5-10 minutes – they will continue crisping as they cool.
To store, place in a storage container or jar and DO NOT tightly cover. Instead, crack lid so they can “breathe” a bit. It helps them stay crispy longer. These are best in the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.