Saturday, January 24, 2015

Crispy Chickpeas

2 15-ounce cans chickpeas
2 Tbls olive oil
1-2 tsp smoked sea salt

Preheat oven to 350˚F. Rinse and drain chickpeas; place on clean kitchen towel or several paper towels and dry thoroughly. Lightly coat a baking sheet with non-stick cooking spray.

In medium bowl, toss chickpeas with olive oil. Sprinkle with sea salt and toss. Spread in a single layer on coated baking sheet.

Bake 1 hour, shaking pan halfway through. Let cool thoroughly; chickpeas become crunchier as they cool, but are best eaten fresh.

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