I’m a big fan of crispy, salty snacks, but I feel pretty bad about myself when I eat an entire bag of kettle cooked chips. Maybe you don’t, which I applaud you for, and that case go open another bag while you read this recipe. I think these garlic and parmesan roasted chickpeas are the perfect substitute for potato chips because they provide the crunch and the salt that I’m craving, but they also pack some protein. They’re baked, not fried like chips, and really you could season them however you see fit. I recently kicked my chips and dip habit (thank you, thank you very much) and I found I’m baking these up quite often to satisfy my salt tooth. Is that a thing? It is for me at least.
This recipe is really super simple and can be tweaked to your tastes. I was in the mood for cheesy garlic, but maybe you’re in the mood for herbs? Whatever strikes your fancy. If you’re not sure how much seasoning to add just sprinkle some on and try one raw, if it seems a little bland, shake, shake, shake.
- 1 can chickpeas
- 1 Tablespoon olive oil
- 1 teaspoon garlic seasoning
- 2 teaspoon parmesan cheese
- salt to taste
- Preheat the oven to 375°.
- Open, drain and rinse the canned chickpeas.
- Lay them on a cookie sheet and blot them with a clean dishtowel or paper towels to absorb some of the excess moisture.
- Drizzle with olive oil (no need to measure out an exact tablespoon) and give the pan a shake to toss the chickpeas around a bit.
- Sprinkle with dry garlic seasoning and parmesan (again, no need for exact measurements) and give the pan another shake. If you're using garlic salt you probably don't need to add any excess salt, but if you're using plain old garlic seasoning than go ahead and add a pinch or two of salt.
- Bake at 375° for 20-40 minutes depending on desired crispiness. I like them really crunchy and dry (40 minutes), but my guy likes them a little chewy so I cook his batch for twenty minutes.
- After you pull them out of the oven, give them another little sprinkle of parmesan and enjoy immediately.
Like I said, I love downing these as a late night snack, but they’re also a really great garnish for soups and salads. You have my permission to go chickpea crazy people.