I read about a dozen different varieties of how to make them. You can used canned chick peas, or dried chick peas, where you soak them overnight. I also read many variations of how long to cook them as well as at what temperature. I took all those things into consideration and the version I made tasted awesome! It reminded me kind of like soy nuts, they are great by themselves, but I also think they would taste great on top of a salad. Its a healthy snack you can eat at work, or while making dinner, and it won’t blow your diet. (Will this cure my chip cravings?) Its definitely worth trying these and it couldn’t be easier.
- 1 1/2 cups canned chick peas (also called garbanzo beans) rinsed and drained.
- 1/4 tsp. chili powder
- 1/4 tsp. ground cumin
- salt to taste
I used my silpat (or you could use parchment paper) and put that on my cookie sheet. Spread the beans on the silpat and add the spices and stir until well coated. I baked these at 350 for about 1 hour and 15 minutes, stirring them around every 10 minutes or so. You will know when they are done, because they will be crunchy. If they are still soft in the middle, put them back in the oven until they are done. I was so excited at how well these turned out! I wonder if you could do a sweeter version with cinnamon and sugar? They don’t really taste like chick peas when they are done because they are so crunchy. I may have to try that version next!