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Roasted Chick Peas

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Old 08-31-2003, 03:27 PM   #1
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Default 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!
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Old 04-02-2004, 03:13 PM   #2
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A serving is 1/3 or 1/2 cup of legumes.
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Old 07-14-2005, 08:21 PM   #3
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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
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Old 08-02-2008, 05:17 PM   #4
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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?
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Old 08-02-2008, 07:09 PM   #5
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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!
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Old 08-02-2008, 08:38 PM   #6
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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.
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Old 08-02-2008, 09:36 PM   #7
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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?
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Old 08-03-2008, 01:18 AM   #8
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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.
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Old 08-03-2008, 07:34 AM   #9
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Loriann, Splenda Brown Sugar is a blend that is mixed with white sugar, so it's a no-no for true South Beach followers.
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Old 08-19-2008, 12:46 AM   #10
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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.
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Old 08-24-2008, 11:37 PM   #11
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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.
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Old 08-25-2008, 06:57 AM   #12
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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!
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Old 08-25-2008, 08:09 AM   #13
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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.
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Old 10-07-2008, 05:42 PM   #14
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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.
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Old 12-28-2008, 07:25 PM   #15
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I've used Essense of Emeril (with cayenne added) as well as Montreal steak seasoning!

Both are yum!
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