Crunchy Chickpea Chips
Recipe
- 2 cups Canned chickpea
- 1 tbsp Paprika
- 1 tbsp Thyme
- 1/2 tbsp Cumin
- 1/2 tbsp Coriander
- 2 tbsp Extra Virgin Olive Oil (EVOO)
- 1 teaspoon Chipotle Pepper (if you like it spicy)
- 1 tbsp Salt
⇸Preparation:
Begin by preheating the oven to 400F.
Next step is to mix all of the dry ingredients together in a bowl, just like you would with a rub and set aside. Open the chickpeas, rinse them with fresh water, and dry them with a towel or paper towels. The chickpeas will crunch better if they are dry from any water left. Toss the peas in olive oil, and then place them in the bowl of spices. Mix as much as you'd like. I like my chickpeas to be coated evenly, so I really play with them before setting them on a baking dish. I also prefer using no foil, just the same "dish" you would use for a pizza, with the wholes on the bottom, so the heat can come from above and bellow.
These babies take a while to crisp up, so from the moment you place them in, I would suggest leaving it in, for about 1 hour, even more depending on the oven you have. Every 10 minutes check on them, and shake them around so they don't get burnt on one side.
Next step is to mix all of the dry ingredients together in a bowl, just like you would with a rub and set aside. Open the chickpeas, rinse them with fresh water, and dry them with a towel or paper towels. The chickpeas will crunch better if they are dry from any water left. Toss the peas in olive oil, and then place them in the bowl of spices. Mix as much as you'd like. I like my chickpeas to be coated evenly, so I really play with them before setting them on a baking dish. I also prefer using no foil, just the same "dish" you would use for a pizza, with the wholes on the bottom, so the heat can come from above and bellow.
These babies take a while to crisp up, so from the moment you place them in, I would suggest leaving it in, for about 1 hour, even more depending on the oven you have. Every 10 minutes check on them, and shake them around so they don't get burnt on one side.
VOILA!! These also last a couple of days in a sealed container, or minimum exposure to air. Toss them on a salad for crunch, or eat them as snacks!
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