I love chickpeas so much, especially roasted chickpeas. They can be eaten as a snack, along with a meal or a topping for a soup or salad. You can season them to your liking either sweet or savory. My favorite way to season them is with chili powder and sea salt because it gives them just the right balance of flavor. I just can’t get enough of them.
I like to use canned chickpeas. I make sure they are in a brand that has a BPA free can. Always drain and rinse them thoroughly before spreading onto a baking sheet.
Parchment paper or aluminum foil both work perfectly fine! Pre-heat oven to 400 F or if you like to use a toaster oven like me turn the heat up to 425.
Season them up just the way you like. Chili powder, garlic powder, lemon pepper and cocoa powder and cinnamon for a sweeter note are a few suggestions. Spray with a little olive oil, avocado oil or coconut oil spray and toss to fully coat. Then get to baking! Time varies on preference of crispiness. I personally don’t like to make them too crispy if eating with a meal but like them extra crispy on top of a soup or a salad.
Chili Roasted Chickpeas
1 can of BPA free chickpeas drained and rinsed
1 tsp. chili powder
1/2 tsp. sea salt
Olive oil spray
Preheat oven to 400 F or toaster oven to 425 F. Spread the chickpeas on a parchment or foil lined baking sheet. Dust the chili powder and sea salt (or whatever other seasonings you prefer), then spray with a light coating of oil spray. Bake for 15 – 25 minutes depending on desired crispness.
They can be stored in a zip lock bag in the fridge for 2-3 days.