Crispy Roasted Chickpeas
Crispy chickpeas roasted with olive oil and salt to create a crunchy, delicious & healthy snack!
Yield: 2 cups
- 2 cans (840 grams) chickpeas
- 1 tablespoon olive oil
- 1 teaspoon salt
Drain and thoroughly rinse the chickpeas, toss them in a large bowl with the oil and salt to coat.
Air Fryer Method: Roast them for 10 minutes at 180°C. They should be perfectly golden and crunchy, if not give them another 5 minutes.
Oven Method: Roast them on a baking tray lined with parchment paper for 25 minutes at 200°C. They should be perfectly golden and crunchy, if not give them another 5 minutes.
Let them cool and store them in a container or glass jar for up to 1 week.