The sky is the limit for flavors on these oven roasted snacks! If you don’t want garlic, try Creole, or a hotter spice like cayenne. What about rosemary or mustard? Or, how about cinnamon and THM Super Sweet Blend for a sweet version? You will find this recipe on Page 397 of the original Trim Healthy Mama book!
Roasted Crispy Garbanzos
Description
The sky is the limit for flavors on these oven roasted snacks! If you don't want garlic, try Creole, or a hotter spice like cayenne. What about rosemary or mustard? Or, how about cinnamon and THM Super Sweet Blend for a sweet version? You will find this recipe on Page 397 of the original Trim Healthy Mama book!
Ingredients
Instructions
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Drain 1-15 oz can of garbanzo beans (or chick peas). Blot beans with paper towels, or use clean dish towel to absorb all possible water. Or use 1 1/2 cups home cooked garbanzos.
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Transfer dried garbanzos to bowl and season with 1/4 tsp salt and 1/4 tsp garlic powder.
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Add 1 tsp olive oil and toss beans well with seasonings and oil.
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Spread garbanzos on a nonstick cookie sheet, or slightly oiled regular cookie sheet.
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Bake at 425 for 30 minutes.
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Toss beans a couple of times while cooking by gently shaking cookie sheet.
Note
Recipe Notes
If you don't have garbanzos handy, you may use any beans of choice. You can fit two cans of drained beans on each cookie sheet. If you want to make this snack for a large family, on a movie night, you can easily quadruple the recipe.
If you have leftovers, keep in the fridge in an air-tight sealed container. They get a little more chewy than crunchy after being refrigerated, but if you microwave them for 30 seconds, they crisp up again. Put in a baggie, they're a great snack for your toddler and yourself, when going out.
