Snacks - Phase 1 - Roasted Chick Peas

Pre-heat oven to 400 degrees.
Open 3-15 ounce cans of garbanzo beans (chick peas) and dump into a colander.
Rinse well with cold water.
Drizzle with olive or canola oil, tossing until well coated.
Add about a teaspoon of pickling salt (larger grains) and spices to taste. I use chili powder, coriander powder, red pepper flakes, cumin and black pepper because we are hot food nuts!
Mix well and spread on a baking sheet.
Roast for about 30-40 minutes, tossing frequently for even baking.
Remove and set aside to cool.

Be careful! These can be addictive!

A serving is 1/3 or 1/2 cup of legumes.

I made these today and they are YUMMY!! I dried the chick peas off after draining them and baked them at 425 instead of 400. I baked them for 40 minutes instead of 30 and stirred them every 10 minutes...they turned out almost like corn nuts and are nearly as crunchy! I just used garlic salt and chili powder on them and they are great. I'm going to see if I can find some seasoning that resembles 'ranch' dressing for next time....I'll let you know how it works out!

Thanks for the great recipe :cheer:

Wow!!!
I just made these with Hot garlic oil (garlic infused canola) roasted garlic spice cumin and chili powder. . .soooo goood!! I ate a quarter cup just portioning it out into baggies. I was nice tho and saved some for DH
I cant wait to try it with all sorts of spices
I roasted them at 425 for 40 min most came out nice and crunchy
Has anyone ever tried cinamon and splenda?

WOW~! Dangerous!

I backed these in the oven that I have combination wtih toaster oven, a life saver in the summer! I changed some of the seasonings, next time I think a bit more spice! AWESOME!

One problemo.... addictive!

As I'm eating them, I think if we tried brown sugar,and roast them to more crispness we might have a mock "boston nuts" recipe!

As I'm eating them, I think if we tried brown sugar,and roast them to more crispness we might have a mock "boston nuts" recipe!

Just make sure to use a brown sugar substitute rather than real brown sugar. Brown Sugar Twin might work.

Just make sure to use a brown sugar substitute rather than real brown sugar. Brown Sugar Twin might work.

I HAVE SPLENDA brn sugar,w ill that work?

I would think a combo of more baking spices might be good. . .maybe pumpkin pie spice?
I portioned 1/2 cup servings into baggies so that theres no danger of over snacking.

Loriann, Splenda Brown Sugar is a blend that is mixed with white sugar, so it's a no-no for true South Beach followers.

omg- soooo good! and totally addictive! I decided to make only 1 can drained and rinsed tossed with lots of red pepper, some cumin, chili powder, garlic salt, onion powder...oh, and olive oil. YUM.

Well I have made these only once, but I just loved them! Whoever said that they were like corn nuts were right, they're quite similar.

When I made mine, (I think I posted about it, but not sure), I had a bag of dried chickpeas so I cooked those and drained them and then mixed them with some smart balance, then after they were roasted, I put them in a tupperware with cayenne pepper, garlic powder, onion powder, a bit of soul food seasoning... I shook it up... and it was fantastic.

I did find that they were a bit chewier the next day as Kshe says, but I didn't turn them frequently as called for, so some were more crispy and some weren't quite as crispy. Still great though.

Kshe, since you aren't crazy about certain textures, hopefully they'll turn out a lot more crispier if roasted on a higher heat, and for a longer time. You could always take one out of the oven, taste to see if it's crunchy enough for you, and keep on roasting until it's reached your desired level of crispiness. Good luck! I like 'em crispy too.

I've got two bags of dried chickpeas and have been meaning to make more roasted chickpeas! I need to get to it.

This is probably one of the best snack recipes ever.

I did 425 for 40 - maybe I need to go to 450!

That seems really high. Did you drain them really well first? I rarely set my oven above 400 and they are really crisp. Oh, I also leave them in the oven after I turn it off. I made them for a party Saturday and there were no leftovers to worry about!

That seems really high. Did you drain them really well first? I rarely set my oven above 400 and they are really crisp. Oh, I also leave them in the oven after I turn it off. I made them for a party Saturday and there were no leftovers to worry about!


I do 450 I have an electric oven.

Just an FYI here, Oven temps will probably need to vary as different altitude levels can cause the need to bake at different temperatures to achieve the same crispy results.

I'm trying this recipe for the first time right now. I've got a can, well rinsed, and coated with olive oil, garlic powder, and peppered Bacon Salt. Can't wait to see how they turn out. I'll be sure to come back and let everyone know. :)

I've used Essense of Emeril (with cayenne added) as well as Montreal steak seasoning!

Both are yum!

has any1 tried this with any other beans?

has any1 tried this with any other beans?

Sure do! I like to cook my green beans this way. I call them my "french fries."

Wow! By using a slight variation of this recipe I've stumbled across something that tastes SO much like "seasoned french fries" you'll be absolutely amazed! My son has to be credited with this one. He was so eager to try out what I was baking that (of course) he was popping them into his mouth as soon as they came out of the oven, nice and warm. His first comment was "These taste just like french fries!", and by-golly, he was right. I tried the chick-peas right out of the oven with a litte reduced sugar ketchup and felt like I was eating steak-house seasoned fries. Yum!

Here's what I did to prepare these (it's all in the seasoning);

Rinsed the chick peas (I used 2 cans) and allowed them to dry, then tossed them in just enough (good) olive oil to coat them. At this point I added two generous pinches of chili powder, lightly sprinkled the chick peas with salt, and then added LOTS of McCormick's (salt-free) Garlic & Herb seasoning. I spread the peas in a single layer in a glass casserole dish and baked (uncovered) for 40 minutes at 425 degrees, stirring every 10 minutes or so.

My son and I are both addicted!

They keep well for a while, but you should probably eat them within a week.

Hi, i have been making these for a few months now and they are delicious!
with my electric oven i put the temp close to 500 and baked for about an hour (stirring every 10 minutes or so).
with my gas oven, i'm doing 425 for about 40-50 minutes and stirring every ten minutes or so.
whoever said to use montreal steak seasoning is right on! they are so delicious! i have my aunt hooked and now her friends are requesting the recipe! hahahaha
love it!

I also like to use a drizzle of olive oil, a sprinkling of parmesan cheese, and some cracked black pepper. It's delicious, tastes like something I would eat even if I weren't on the SBD!

I finally tried these today, to see if they would be a good snack for my upcoming vacation. My verdict: yes and no. They are quite tasty but I will not make them often because there are a lot of calories in a small amount! (I know it is not about calories on SB but still.) I only made one can to try it out and I split that into 4 servings in baggies for my trip. I could easily see popping tooooo many of these!

I tried lots of dill and salt, and it does kinds taste like dill pickle chips... yum!

I tried lots of dill and salt, and it does kinds taste like dill pickle chips... yum!
I almost did dill on mine, but didn't. Thanks for posting that...now I'll know for next time!!! I looooooooooove dill!!!

I just made these using dry ranch dressing mix and garlic powder. I baked for over an hour and a half at 400 degrees (I did take them out a few times to let them sit and see if they firmed up...then I put them back in). They're still not as crunchy as I want them (I've got them sitting out right now...might put them back in). Still, they are yummy!!!

:DI tried w 1can & salt, pepper & garlic powder. I made 1/3 cup portions right away because they are so crazy good! Just the crunch I needed.

I was so psyched up to make these...i followed the directions and made 3 cans of them. They weren't good. I dont know if I made them right. I was preparing for something with the consistancy of 'corn nuts' but they were kinda hard on the outside and soft on the inside. Help! Did I not cook them long enough (i left them in for closer to an hour) :?:

Willow,
I think you just need to keep them in the oven longer. They eventually will get all crunchy.

I was so psyched up to make these...i followed the directions and made 3 cans of them. They weren't good. I dont know if I made them right. I was preparing for something with the consistancy of 'corn nuts' but they were kinda hard on the outside and soft on the inside. Help! Did I not cook them long enough (i left them in for closer to an hour) :?:

I had the same result. I was afraid if i cooked them any longer they'd burn. They did start turning black and I was stirring every 10 minutes. The spice mix was good....it was the bean itself that was funky, like you mentioned.

I just fixed these....oh my! they are good....I used a rub for chicken after spraying a little EVOO on them...cooked @400 for 45 minutes..can't wait to try other flavorings! I am going to put them on salad for crutons:carrot:

They keep well for a while, but you should probably eat them within a week.

Once cooked, are they fine unrefrigerated? Or is it better to store them in fridge? Going to make them today..

I keep them on the counter in portion controlled containers