There are just those days when you crave salty and crunchy snacks like nobody’s business…#amIright? When I get in these moods, I always want something like chips or popcorn. Popcorn isn’t as far up on the “unhealthy scale” as chips…unless you drizzle a
tablespoon stick of butter overtop…which of course I never, ever do…obviously. Some people crave candy and chocolate all the time – I crave salty and crunchy. (When I do crave chocolate, I make this 😍.)
Guess what get super crunchy and delicious after roasting away in the oven for about twenty minutes?? Chickpeas, chickpeas, chickkppeeaasss. Roasted chickpeas are my gift to you – salty, crunchy snack lover. This isn’t one of those “‘Oh yeah, I promise they get nice and crispy in the oven’ when they really don’t” things….I’m not lying to you or over exaggerating. They really DO get super crispy and crunchy in the oven.
And they are glorious. Especially when you make them taste like garlic bread 👍🏻.
These tasty little morsels kick any crunchy, salty snack craving I have to the curb. And they come together super quickly, too. Maybe not as quickly as ripping open a bag of chips, but still pretty quickly. They only bake in the oven for about twenty minutes (twenty if you like them even crunchier).
And they are worth the extra wait – I promise! Whenever I do eat a bag of chips or a big bowl of buttery popcorn, I always feel kind of weighed down, greasy, and gross afterwards. These guys make you feel great! They aren’t greasy, they don’t make you feel super full and bloated, and they give you a nice little pop of energy.
They are BY FAR best straight out of the oven, but I usually don’t knock out an entire batch in one sitting (note how I said usually and not always…), so a lot of the time I’ll put some leftovers in the fridge. They won’t stay crispy this way, but they’ll still taste garlicky and delicious. I would definitely recommend eating them fresh, though – when they still crunch, crunch, crunch.
So, this weekend should be an interesting one for me. I am going to try as hard as I can to get to Charlotte, but I am doing something called “flying standby” (or “non reving”), meaning I get to fly for free. My dad is a pilot and transferred some flying benefits to me while Seth is deployed (whaattuuupppp), which is AMAZING but also means I have to fly standby, which is not so amazing.
Basically what that means is that I show up for the flight, and if there are any empty seats left after all the paying customers get on the plane, I get to hop on that bad boy. Non reving has led to some very interesting trips and many, many, maaannnnyy hours of sitting in airports. So that is what I’ll be attempting this weekend.
The problem is that Kansas State (a big college in this area) is also on spring break next week, so all the flights are preeettttyyy full (and by pretty full I mean totally overbooked). So tonight I am driving down to Kansas City, staying in a hotel (that hopefully has free breakfast…because that’s the best part of hotels), waking up at the crack of dawn tomorrow morning and chillin’ at the airport for the day, hoping to slide onto one of their Charlotte flights. Even if I end up sitting in the airport all weekend, it is still totes worth it to be able to fly fo freeeeee.
The silver lining of sitting in the airport all day (besides the free tickets): I need to write all my posts for next week in advance so I can spend time with family and friends but not leave the blog abandoned, and this airport day will give me lots of time for that! Maybe I will present you with some airport chronicles to brighten your day. Sometimes you see some interesting things…
Wish me luck, friends!
UPDATE: Since initially posting this recipe, I have received some feedback that the chickpeas aren’t crisping up as much as desired, so I want to include a few tips here to help with that. First of all, the chickpeas need to be dry when you put them on the baking sheet. So make sure you dry them with paper towels thoroughly before baking. Also, everyone’s ovens are going to perform differently, so if it takes longer than my recipe states (20 minutes) to get the chickpeas crispy, throw ’em back in the oven for another 5-10 minutes! I promise you, chickpeas get deliciously crispy when you roast them to crunchy perfection, but if they aren’t there after 20 minutes, don’t give up! Just give it a little extra time. Hope that helps!
For you 21 Day Fix people, here are your container amounts:
- 1 yellow container (chickpeas)
- 1 teaspoon (olive oil)
*The spices are “free”*
Click here to see more 21 Day Fix recipes!
- 1 can chickpeas
- 2 teaspoon olive oil
- ½ teaspoon garlic powder
- 2 pinches cayenne pepper (omit if you don't want any heat)
- Preheat oven to 400 degrees
- Drain chickpeas, pour into a colander or sieve and rinse for about thirty seconds
- Pat the chickpeas very dry over several layers of paper towels
- Place dried chickpeas on a baking sheet
- Drizzle the olive oil over the chickpeas, and add the garlic powder, cayenne, and salt to taste
- Toss everything together with your hands until the oil and spices are evenly distributed over the chickpeas
- Roast for 20 minutes, removing from the oven and tossing with a spatula half way through. If you want them a bit crispier still, throw them in the oven for another 5-10 minutes (sometimes different ovens perform differently!)
- **A few notes: make sure that your chickpeas are dry before placing them on your baking sheet. This will help them crisp instead of steam. Also, if your chickpeas aren't crispy when you take them out of the oven, just throw them in for 5 minute increments until they are. My oven took about twenty minutes to get them really crisp, but some ovens will take less time and some will take more**
*This recipe is gluten free*
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more healthy snacks? Check these out: