- If using canned Chickpeas, buy 2 14-15oz cans of chickpeas. Drain and rinse your chickpeas.
- If using dried Chickpeas, I rinsed them and filled my crockpot half full, filled crockpot with 2/3 water and cooked them on low for 8 hours while I slept. Drain and rinse. Using dried chickpeas is cheaper and gave me a bigger quantity to toss with the coatings, which made them even healthier.
- On a paper towel or towel, evenly spread your beans and let dry. I dried mine for about an hour, longer is fine.
- Preheat oven to 400 degrees.
- Line a cookie sheet with either Silpat, foil or parchment paper.
- Evenly spread your dried beans on cookie sheet
- Bake for 40-60 minutes, stirring a couple of times. If they are crunchy, they are done. If they are soft, cook a little longer. Be careful not to burn. If you don't want them so crunchy, cook a little less.
- After baking, quickly transfer to a bowl and mix with the 2 TBL olive oil or coconut oil.
- Then add the premixed seasonings of whatever flavor you are using and mix well.
- With the honey cinnamon flavor, after coating, you can put the beans back into the oven for 5 minutes or so to caramelize them.
- Then spread the seasonings of whatever flavor you are using and mix well.
- With the ranch recipe, mix 2-3 tsp of the whole mix into your baked chickpeas and refrigerate the rest for other recipes.
HONEY CINNAMON
1 tsp ground cinnamon1 TBS sugar (can be reduced)
2 TBS honey (can be reduced)
SESAME
1 tsp sesame oil1 tsp garlic powder
½ tsp sea salt
1 TBS sesame seeds
SPICY
1 tsp ground cumin
1 tsp chili powder
½ tsp cayenne pepper
½ tsp sea salt
BBQ
2 tsp paprika1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
3 tsp brown sugar (can be reduced)
RANCH
¼ Cup Black Pepper1½ Cup Parsley Flakes
½ Cup Garlic Salt
2 TBS Salt
¼ Cup Granulated Garlic
¾ Cup Granulated Onion
2 TBL Dill Weed
You can make this in bulk and use 2 TBS at a time when flavoring your chickpeas