Making spicy crunchy chickpeas
I never(almost) buy junk foods or sweets. My joints don't need the added weight and stress. I found a recipe for spicy crunchy chickpeas. I'm hoping the higher protein & spicy mix will help with the mid-late afternoon munchies.
Has anyone else done that successfully?
Recipe...from bowlofdelicious.com
Just drain and rinse some cooked chickpeas, and pat dry with a paper towel. Mix in a bowl with just a little bit of olive oil (if you use too much, the chickpeas may “pop” in the oven, or become soggy), salt, pepper, cayenne pepper, and cumin, then spread on a parchment-covered rimmed baking sheet. Bake at 400 degrees for 30-40 minutes. After you are done roasting, turn off the oven, and allow the oven to cool with the chickpeas still inside. The key to the crunchiest roasted chickpeas is to completely dehydrate them. Food is usually dehydrated at a low temperature for a long amount of time. By allowing the chickpeas to continue to cook at a low temperature after roasting at a high temperature, you will continue to cook the inside and dehydrate the chickpeas completely without burning them. Leave them in until the oven cools, or even as long as overnight. Store one week, covered.
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