Sometimes you just crave a super crunchy snack. And in efforts to make that a healthy snack too, my new favorite are these super Crispy Roasted Chickpeas!
You guys, I got my toddler to actually try something new and enjoy chickpeas!!!!! WHAT? Mind blown right! It’s true. I’ve been working on overall table manners with both my kids and between that and less snacks, they are slowly trying and dare I say enjoying new foods!
The first thing we have been working on lately is staying at the table longer. I swear my kids sometimes eat for 60 secs and then I hear “all done!” Or better yet, they beg for dinner at like 430pm, I rush to get everything ready, they sit, have one bite and… “don’t like the taste.” Followed by “all done” followed by… “Cheerios please!”
AHHHHH!!!!!
No more. Instead we are working through some serious whining and complaining but it’s working. Basically I make them both sit at the table and eat together for at least 15 min. If the hubs and I are eating with them (when they aren’t eating dinner at 430pm) then they have to wait until we are ALL done.
It’s not always pleasant but it’s working. Both girls are eating a little more, and at least touching sometimes tasting new foods and putting up less of a fight. While all of this is happening I am also introducing new foods on their plates to help them discovery new flavors.
I’ve been wanting to try these Crispy Roasted Chickpeas for a long time! And now that we’ve made them a few times, we give them 2 thumbs up for taste and prep work!!!
First rinse and drain a can of chickpeas well. Then lay out a clean kitchen towel, spread the chickpeas out and fold the towel over them. Using your hands dry the chickpeas rolling them in the towel. This will also help separate the skins. Pick out any skins you see.
To achieve the absolute crunchiest crispiest chickpeas you must peel off the clear skin. But to be totally honest with you, it can be a little tedious especially if you are in a hurry. So I just remove the skins that come off simply by rubbing the chickpeas with the towels. About half of the skins end up falling off on their own which is pretty good!
Then toss the chickpeas in olive oil and a little salt and off to the oven! I roasted mine for about 40 minutes. Once done and crunchy, my 3.5 year old and I snack on them or I personally like adding them to salads or soups! Simple, healthy and totally satisfying.
Please note I don’t feed these to my 18 month old since they are very small and crispy, plus this girl can’t even fully eat a crackers sometimes haha! This is a good snack for older kids.
Ingredients
- 1 15-ounce can of chickpeas, drained, rinsed and dried
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
- Preheat oven to 350 F. Drain and rinse the chickpeas.
- Lay out a clean kitchen towel. Spread the chickpeas out and with your hands gently roll and dry the chickpeas. Some of the skins will start coming off. Discard as many skins and as possible for the crispiest result.
- Toss chickpeas with oil and salt in a bowl, then lay out on a cookie sheet. Roast for 20 min then give the pan a good shake. Roast another 15-25 minutes until crunchy! Let them cool for a few minutes before digging in!
Notes
Enjoy as a snack, on salads or over soup! Eat the same day as they do get soft over time.
Recipe slightly adapted from Minimalist Baker.
Originally posted 2019-02-08 05:41:59.
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