Have you tried this trendy snack? High in protein, vitamins, fiber, and minerals, chickpeas are full of nutrients. They’re a much healthier alternative to fried potato and tortilla chips.
I can’t make them fast enough–they get eaten as soon as I finish with one batch.
Some recipes suggest oven roasting, but I prefer the cooktop, so this is my version:
2 cans garbanzo beans, also called chick peas (or cook your own)
Season with sea salt, pepper, hot pepper flakes, garlic powder
Drain and rinse garbanzo beans in a strainer, rubbing the beans until the thin, slimy covering comes off, and discard.
Spread out on a baking sheet covered in paper towels or a clean towel. The secret to success is to get the beans as dry as possible.
When they’re dry, empty into a bowl and coat with one tablespoon of neutral vegetable oil. Don’t season at this time.
Over medium high heat add a tablespoon of oil to a large skillet. Add the garbanzo beans in one layer. Let them cook without disturbing. If you hear a few pops, that’s normal. After about ten minutes, check on them and turn the beans so all sides can become crispy and brown.
At this time, add salt, garlic powder, and any other seasonings you prefer.
Keep pan roasting until they become beautifully golden brown and crispy. The drier they were to start with will shorten the roasting time.
Transfer to a parchment lined baking sheet to completely cool before storing in a tightly sealed container.
They’re supposed to last a few days but I’ve watched my son eat them all at one sitting, so I don’t have any personal info to share about that.