Potato chips aren’t easy to replace. But these roasted chickpeas are simple, nutritious, crunchy, and satisfying. Leave off the spice if you don’t like spicy food. Got a sweet tooth? You can make a sweet version with a sprinkle of sugar and cinnamon instead of cayenne and salt.
1 can (15.5 ounces) chickpeas, rinsed and drained
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon cayenne pepper
Heat oven to 450 degrees.
Line a rimmed baking sheet with aluminum foil.
Place chickpeas, oil, salt, and pepper in a bowl and mix well.
Spread on baking sheet in one layer.
Place in the oven and bake for about 15 minutes.
Remove pan, shake around to ensure chickpeas brown evenly, and return to oven for another 15 minutes until brown and crunchy.
Serve warm or at room temperature.
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