Have you ever tried making your own roasted snack foods before? If you have, then you know it’s really fun watching something plain turn into something tasty and delicious. That’s exactly what this snack is. Boring chickpeas, mixed with some spices, roasted in the oven until they are crispy. Total transformation into delicious curry roasted chickpeas. Way more healthy than snacking on chips, and so much more fun than snacking on veggies. Oh, these are packed full of protein too!
If you follow my posts, then you know that back in December, I had an Indian food table at an event. These roasted chickpeas were a big hit. Let me just tell you, they are addictive. Before you know it, you may just have eaten the whole thing.
So forget going to the Indian store to buy a bunch of snacks, simply make your own. You won’t ever go back to buying roasted chickpeas, ever again. I promise. There are so many varieties of flavors you could try: Salted, Sriracha, Spicy, Honey Roasted, etc. The list could go on and on and on. Try your favorite flavors!
- 2 cans chickpeas, rinsed - or 1 cup dried chickpeas
- 2 tbsp olive oil
- 1 tbsp sea salt
- 1/2 tsp red chili powder
- 2 tsp garam masala powder
- 1 tbsp curry powder
- 1 tsp garlic powder
- If using canned chickpeas, drain and rinse the chickpeas.
- If using dried, soak them overnight. Boil the chickpeas until tender. Drain water and rinse off.
- Put the chickpeas in a colander and let them drop dry. It will take several hours.
- Preheat oven to 400. Line a baking sheet with foil or parchment paper.
- Spread chickpeas in a single layer, and roast in the oven for 20 minutes. Take out of the oven and drizzle with the olive oil and evenly sprinkle the spices over the chickpeas. Shake the pan so the chickpeas get evenly coated in the oil and spices. Put back in oven for another 20 minutes. Take out, shake. Roast for another 20 minutes, but make sure the chickpeas don't burn. If you think they might burn, turn the oven off and leave the pan in for the 20 minutes.
- Take out of oven, and let them cool completely.
- Stored in an air-tight container, they will last a couple of weeks.