a.k.a. roasted garbanzo beans/chickpeas. People always are looking for healthy snacks and unless you are on a low sodium diet, this fits. They also add nicely to homemade snack blends (e.g., chex mixes, Giada's Ceci, Pistachio and Almond mix and the like).EDITED 9-8-07 Given the comments about the beans remaining somewhat soft inside, and realizing people expect them to be crispy, yesterday I made a double batch, cooked as indicated and then turned the oven to 275 and left them in for another hour to hour and a half. They were perfectly crunchy.
- Ready In:
- 1 cups cooked garbanzo beans (rinsed and dried) or (15 ounce) can garbanzo beans (rinsed and dried)
- 1 tablespoon olive oil
- sea salt
- Preheat oven to 375 degrees.
- Spread garbanzo beans on half sheet pan, dribble olive oil over them and use your (clean) hands to mix.
- Roast for 40 minutes, shaking the pan every 12 minutes or so, until quite brown and crisp.
- (May leave in oven for another hour or two at 250 to 275 for additional crisping.).
- Sprinkle with sea salt to taste.
- Cool. Serve.
- Can recrisp, if necessary, by heating for 5 minutes in a 375 degree oven.
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I've had my eye on this recipe for awhile, and finally decided to make it for a snack last night. They beans came out nice & crunchy. I cooked it for about 45 minutes at 375 and then lowered the temp to 275 for 30 minutes. I didn't find the salt stuck to them enough, so I sprinkled them with some homemade seasoned salt to add flavor. It helped, but they were a little too plain for me. I think they would be good in a trail mix, and nut lovers would probably love them.Reply