A salty snack that delivers fiber and nutrients, not just empty calories. Also great for adding crunch to a veggie bowl or salad. The key to the “crispy” is to let the beans air dry for 30 minutes before popping them in the oven. Most recipes skip this step, but this bit of patience pays off – thank you Fine Cooking magazine (Jun/Jul 2016 issue)!
Amy’s Kitchen Coach Tips:
- Best eaten fresh, the day you make them. If there is any moisture in the beans, they will get soft in storage.
- Cinnamon-Sugar: toss cooked garbanzos with 1 tsp. sugar + ¼ tsp. cinnamon
- Spicy: toss cooked garbanzos with ½ tsp. chili powder + ½ tsp. cumin + ¼ tsp. cayenne
- Dry Roasting. Not as tasty, but they do stay crunchy if you keep them for a couple days in a jar. Omit the olive oil and roast plain. You can spritz with lemon juice or olive oil after roasting to get the salt or other seasoning to stick.
- one 15 oz. can garbanzo beans (chickpeas)
- one tablespoon olive oil or avocado oil
- 1/4 teaspoon sea salt
- Drain and rinse the garbanzos with water. Transfer to a rimmed cookie sheet pan lined with two layers of paper towel and let them air-dry for at least 30 minutes. Preheat oven to 425 degrees F.
- In a bowl, toss the beans with the olive oil and salt. Transfer to rimmed cookie sheet pan and roast for 20 - 30 minutes, shaking the pan every 10 minutes during baking to ensure even crisping. Remove from oven and let cool on pan (they crisp up even more during this rest).