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Ingredients
- 1 can chickpeas , drained and rinsed
- 1/2 tbsp coconut oil , melted
- 2 tsp granulated garlic
- 1/4 tsp sea salt
- 1/8 tsp cracked black pepper
Ingredients
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Instructions
- Start by preheating the oven to 400 degrees F and lining a baking sheet with parchment paper.
- Add the chickpeas to a large mixing bowl and toss with the melted coconut oil. Season with granulated garlic, salt, and pepper.
- Place the seasoned chickpeas onto the pre-lined baking sheet, trying to get them all as close to the center of the pan as possible.
- Bake for 20-25 minutes, tossing every 10 minutes.
- Cool and enjoy!
I’d never made roasted chickpeas before so thought I’d give it a try. They tasted OK but didn’t stay crunchy. I put them in a container and they went soft overnight- did I do something wrong other than not eat them all at once ?!?!?! lol
Hi Bron! Next time try roasting them longer as some types of ovens require more time! And yes they are best eaten the same day to keep the crunch! Maybe make in the morning and snack on during that day?
I found to keep them crunchy, you have to ensure they are fully cooled and stored in a glass container. The longer you bake them the better the crunch. I find it’a almost like double baked but go by your oven heat and crunch desired. May take a couple of tries, but so worth it. Most important is that they are totally cooled. I like to place them in a bowl with a paper napkin or on a sheet to dry out thoroughly than, when I have had my fill I store them in a glass container or a jar int the fridge. Hope this helps out.