Roasted Chickpeas

I have had crunchy chickpeas Andolini’s and Foo(d) AS220 and I wanted to them out myself. They had a nice pop, but were not as crunchy as the ones that were fried.

Adapted from My Man’s Belly

  • 1 Can Chickpeas (Garbanzo Beans)
  • Olive Oil Spray or 1/2 Tablespoons Olive Oil or Coconut oil
  • Garlic Powder
  • Chili Powder
  • cornstarch

Preheat oven to 400 degrees F. Drain and rinse chickpeas in colander and let sit for 5 minutes. Pour the chickpeas onto a foil lined, rimmed baking sheet.  Blot chickpeas dry with paper towels.  Make sure the chickpeas are dried well.

Spray chickpeas with a thin coating of olive oil spray.  Use your hands to roll chickpeas in oil to make sure all surfaces are covered. Dust chickpeas with corn starch and seasonings.

Bake for 30-40 minutes until browned and crunchy. Be careful, as the chickpeas can sometimes pop like popcorn.

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