Author: Annie Chesson
Serves: 2 servings
INGREDIENTS
- 1 can chickpeas
- 2 teaspoon olive oil
- ½ teaspoon garlic powder
- 2 pinches cayenne pepper (omit if you don't want any heat)
INSTRUCTIONS
- Preheat oven to 400 degrees
- Drain chickpeas, pour into a colander or sieve and rinse for about thirty seconds
- Pat the chickpeas very dry over several layers of paper towels
- Place dried chickpeas on a baking sheet
- Drizzle the olive oil over the chickpeas, and add the garlic powder, cayenne, and salt to taste
- Toss everything together with your hands until the oil and spices are evenly distributed over the chickpeas
- Roast for 20 minutes, removing from the oven and tossing with a spatula half way through. If you want them a bit crispier still, throw them in the oven for another 5-10 minutes (sometimes different ovens perform differently!)
- A few notes: make sure that your chickpeas are dry before placing them on your baking sheet. This will help them crisp instead of steam. Also, if your chickpeas aren't crispy when you take them out of the oven, just throw them in for 5 minute increments until they are. My oven took about twenty minutes to get them really crisp, but some ovens will take less time and some will take more
*This recipe is gluten free*
1 serving = 1 yellow container
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