Crunchy Roasted Chickpeas


I made these chickpeas for the first time this week!! I had leftover chickpeas from making a play foam for my daughter with the aquafaba aka chickpea juice.
What a taste sensation that I stumbled upon! 🙌🏻

Wowsers!! These are so tasty! I added these to our Buddha bowls plus they also make a handy [& nutritious] snack throughout the day 😋

1 can of chickpeas, drained and rinsed
1 tbsp olive oil
3/4 tsp chili powder
1/2 tsp dried thyme leaves
1/2 tsp salt

Preheat your oven to 375F (190C).
Spread the chickpeas in a single layer on a baking sheet. It's ok if they are still a bit wet, they will dry out in the oven. Bake 30 minutes, stopping to shake the pan every now and then. *Make sure you do shake the pan once or twice when the chickpeas are baking, this helps them dry out properly and get crispy.
Remove the chickpeas from the oven and carefully add the hot chickpeas to a bowl along with the olive oil, chili powder, thyme, and salt. Toss well to coat the chickpeas evenly. Spread the seasoned chickpeas back onto the baking sheet and return to the oven for another 10 to 15 minutes until they are golden and crispy. Remove from the oven and let cool a bit before enjoying. You can snack on them still warm, or completely cooled.

Recipe source: