Recipe by Erin K. Brown
Great, healthier substitute for chips! I love the crunch, Very helpful with those crunchy food cravings that often accompany the early stages of trying to eat better. The spices can be altered to your own tastes. You can go as simple as salt, or prepare the curry-style mix I use here. (Thanks Kari!) The spice list I give makes enough for --3 batches.
- 2 (15 ounce) cans garbanzo beans
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon turmeric
- 1 1⁄2 teaspoons cayenne pepper
- 1 -1 1⁄2 teaspoon black pepper
- 2 -3 teaspoons salt
- 1 teaspoon garlic powder (or garlic salt)
Directions See How It's Made
- Pre-heat oven to 350 degrees Fahrenheit.
- Drain and raise beans.
- Dry beans as much as possible (I roll them around in a linen towel). The dryer the beans are, the faster they will crisp up.
- In a tupperware container, combine all spices and toss to mix.
- Put beans into a bowl large enough to easily mix.
- Pour ~2 tbsp of olive oil on them. Toss to evenly distribute the oil.
- Shake some of the spice mixture over the beans. Toss.
- Repeat until the beans are covered to your liking. (I usually add spice just two times. This leaves me with enough spice for about 3 batches (or 6 cans) of beans.)
- Spread beans into a single layer on a cookie sheet (preferably one with a lip).
- Bake for ~60 minutes.
- Shake/Stir the beans every 20 minutes or so.
- Allow to cool before sealing in a bag or container or they will go a bit soft again.