Spicy Roasted Chickpea "Corn Nuts"
These crunchy chickpeas are like the Corn Nuts snacks, but have no oil and are full of the fiber and nutrition of chickpeas. They make great croutons for salads, too!
Servings 2 cups
Ingredients
- 2 cans chickpeas (or 3 cups, cooked)
- 2 tsp taco seasoning (I make my own---do an interent search for a recipe)
- salt to taste, if seasoning is not salted
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Drain the chickpeas well by pouring them into a colander (you might want to save the liquid, called aquafaba, for use in another recipe!). Do not rinse.
- Dry the chickpeas in a clean dish towel or paper towels. This is important to help them get crisp.
- Pour out onto the parchment-line baking sheet and sprinkle the taco seasoning on. Roll them around to toss the chickpeas in the spices. Spread them out as far apart from each other as possible.
- Bake for 35 minutes. Let cool completely, as they get even more crispy as they cool.Store in a bowl without a lid, to keep them crisp. They taste best fresh, but are still good for 3-4 days.
