This is really simple. But these crispy roast chickpeas are a great snack. They also make a great addition to salad, or work as a garnish on top of curries. Tonight I ate half in a simple (really filling! salad), and I'm saving the rest to snack on during 'Las Vegas'.
Bon Apetite!
Crispy Chickpeas
1 can chickpeas, rinsed and drained
2 Tablespoons olive oil
A generous amount of rock salt.
Heat the oven to 200 degrees C. Mix everything together, until the chickpeas are coated. Then spread them out on a cookie tray, and roast for 20 minutes until crispy. Of course, you could add any herbs or flavourings you like. Check on them every so often, and shake the tray a bit so they roll around and cook evenly.
Subscribe to:
Post Comments (Atom)
2 comments:
I tried this today... I don't think I drained them well enough as they seemed a bit damp and didn't crisp up as well as i think they were supposed to... but I told the kids they were "ball chips" and they loved them!
Liz
hmmm.. some of mine were a bit like that.. but I'm glad the kids like them anyway!
i'm definitely going to experiment with these, and try some different flavourings.
chilli ball chips anyone?
Post a Comment