I made another batch of these last night to bring as a snack for work (also counts as veggie serving!)
It’s so good, I wanted to post the recipe again.
I would suggest using 2 cans of chick peas (garbanzo beans) because the process takes a while and they get eaten fast!
Take 2 cans of chick peas, and rinse them under cold water. Drain on a paper towel. Transfer them to a cookie sheet and add 2 tsp. of olive oil. Then I added a teaspoon of chili powder, a teaspoon of cumin, and a teaspoon of garlic salt. Stir until its all coated.
Bake at around 275-300 for an hour and fifteen minutes.
I would stir them every 15 minutes or so. You will know when they are done because they are crunchy. If they are still soft, put them back in the oven.
To me they taste like roasted soy beans, they are so crunchy and yummy! You can eat them plain, or add them for some crunch to your salad.
You don’t have to refrigerate the leftovers, just keep them in an air tight container.