Crispy Garlic Baked Chickpeas
Servings: 2
These garlic baked chickpeas turn one can of chickpeas, a little olive oil, garlic powder, cumin, cayenne and nutritional yeast into a crunchy, cheesy-edged snack in 30 minutes. Eat them by the handful or toss them on salads, with 13g of protein per serving.
Ingredients
- 1 (14 ½-oz) can chickpeas rinsed and drained
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon cayenne pepper
- 1 ½ teaspoon garlic powder
- 1 tablespoon nutritional yeast
- ⅛ teaspoon sea salt, unrefined
- ⅛ teaspoon ground cumin ground
Instructions
- Heat the oven to 425 °F. Line a rimmed baking sheet with parchment paper.
- Pat the chickpeas dry, then toss them with the olive oil until well coated. Spread them on the prepared baking sheet and bake for 15 minutes.
- Remove from the oven and sprinkle with the cayenne, garlic powder, nutritional yeast, salt and cumin. Return to the oven and bake until they reach your desired crispiness, about 10 minutes more.
- Let cool slightly before serving.
Notes
- Texture Tip: Pat the chickpeas very dry and coat them evenly in oil so they crisp evenly.
- Spice Level: Leave out the cayenne for a milder snack. Avocado oil works in place of the olive oil.
- Air Fryer Method: Cook the oiled chickpeas at 400 °F for 12 to 15 minutes, shaking halfway, then add the spices and cook 3 to 5 minutes more.
- Storing: They're crunchiest fresh from the oven and soften as they sit. Keep leftovers in an open bowl loosely covered with a towel rather than an airtight container.
Nutrition
Serving: 0.75cups, Calories: 261kcal, Carbohydrates: 37g, Protein: 13g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 156mg, Potassium: 472mg, Fiber: 11g, Sugar: 6g, Vitamin A: 243IU, Vitamin C: 2mg, Calcium: 64mg, Iron: 4mg
