Crunchies, also known as roasted chick peas, are one of my kids favorite snacks! I made them on a whim and they were a hit (and named by my 4 year old). As with all my recipes, these are yummy, delicious and easy, which qualifies me to post them on my blog (no losers make the cut).
I always make one can and wish I’d made two, so make two and then you have a nice snack for the next day when you get the nibbles.
2 cans chickpeas, drained, rinsed and dried on paper towels, dish towels, whatever.
1/2 c grated parmesan cheese
1 TBsp evoo
1 teaspoon garlic or onion powder
salt & pepper to taste
Preheat oven 400. If you can dry the chickpeas for 30 minutes after draining them, awesome! Otherwise just try to dry them well. Mix in a dish with the EVOO, add the remaining ingredients and toss well. Throw them on a baking sheet in a single layer. Bake approximately 35-40 minutes. If you are just doing one can, check it at 20 minutes and push them around on the tray (they will stick a little bit). Keep checking them every 5 min or so, they are done when they start to get dark. And once they start to burn, they are all toast pretty quickly, so keep an eye on them. Burnt crunchies are no bueno.
Let me know how you like them! You could also change up the parmesan and spices to pretty much anything that you put on popcorn. The choices are staggering. But keep it clean folks, don’t take away from the health benefits here!!