Use any variety of herbs and spices that you like … the recipe needs salt to help balance out the neutral flavour of the chick peas, but alter the salt content based on the other ingredients you choose to use.
These are a great nut free snack for lunch boxes if the kids like them, or for a small afternoon snack if you need it. Great sprinkled on salads for a little extra crunch.
The first time I made these I used baking paper, but the second time I didn’t and the chick peas were better … they looked like they would catch after the first 15 minutes, but as they dried out in the oven they were loose and separate.
Smokey Paprika Baked Chick Peas
Prep time
Cook time
Total time
Use any variety of herbs and spices that you like … the recipe needs salt to help balance out the neutral flavour of the chick peas, but alter the salt content based on the other ingredients you choose to use.
These are a great nut free snack for lunch boxes if the kids like them, or for a small afternoon snack if you need it. Great sprinkled on salads for a little extra crunch.
The first time I made these I used baking paper, but the second time I didn’t and the chick peas were better … they looked like they would catch after the first 15 minutes, but as they dried out in the oven they were loose and separate.
Author: Gina @ The Passionate Pantry
Ingredients
- 1 tsp onion or garlic powder
- 3 tsp smoked paprika
- 2 x 400g tin chick peas, drained
- 1 tsp sea salt flakes or ½ tsp fine sea salt
Instructions
- Preheat oven to 170 degrees fan forced
- Place the drained chickpeas into a medium bowl with the onion or garlic powder, smoked paprika and salt and mix well
- Spread the coated beans onto a baking sheet in a single layer and bake for 50 to 60 minutes, stirring every 15 minutes until crisp and brown (I baked them for 60 minutes total in my oven, turning them over every 15 minutes)
- Cool to room temperature before eating
- Store in an airtight container.
Notes
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