Remember Corn Nuts; that deliciously addicting snack we innocently risked our teeth for? That is, before we figured out that we probably shouldn’t deep-fry our snacks. And, before we realized corn had gone over to the dark side…with it’s GMO buddy, soy.
Roasted chickpeas are a healthy finger food. Or, serve them atop a salad as chickpea ‘croutons’ to transform a light salad into a meal. The added protein and complex carbohydrates make any salad more filling and satisfying. These are as fun to eat as corn nuts, but more tooth-friendly and GMO-free!
Canned chickpeas will roast differently than home cooked chickpeas as they have a higher water content. I like Eden brand as it is organic, has a BPA-free lining and no added salt. If you will be eating them warm, use the stove-top version inspired by Mark Bittman. It is best prepared using home cooked chickpeas and will produce the most flavor and the best texture. If you are using canned chickpeas, use the oven method, which results in more overall crispness for a longer time. Home cooked chickpeas can also be used, but will need less cooking time in the oven. I used curry here, but create your own -and tell me about it!
- 15 oz can or two cups cooked chickpeas, well-drained and blotted dry
- 1 tablespoon olive oil or grape seed oil
- 1/4 – 1/2 teaspoon sea salt
- 2-3 teaspoons curry powder (or other seasoning)
- Optional: black pepper to taste
(best with cooked chickpeas)
- Preheat oven to 300°F
- Heat oil in a large skillet over medium heat.
- When the oil is hot, add the chickpeas and cook.
- Shake the skillet occasionally until the chickpeas are brown and very crisp, about 20 minutes.
- Sprinkle seasoning evenly over chickpeas.
- Continue to cook, shaking the pan frequently, until the spices are toasted and fragrant, 2 to 3 minutes.
- Taste and adjust the seasoning, if needed.
- Place pan in the oven and cook for another 35 minutes, for a total of about 1 hour total cooking time. Enjoy
- Preheat oven to 200°F.
- Combine chickpeas with spice, salt and pepper mixture in a bowl and mix until coated evenly.
- Line tray with parchment paper for easy clean-up (optional).
- Arrange chickpeas on baking sheet in a single layer.
- Bake chickpeas for 1 hour at 200°F, shaking pan half-way through.
- Increase heat to 375°F and bake for 30 more minutes, shaking pan every 10 minutes.
- Turn off the heat.
- Adjust with seasoning as needed and enjoy.