Ingredients

The following ingredients have 1 Servings
  • 1 15 oz can chickpeas (no added salt)
  • 1/2 teaspoon salt
  • 2 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4-1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup nutritional yeast
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon chilli powder
  • 1/2 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup white or apple cider vinegar (soak for 30 minutes, drain, don't rinse)
  • 1 teaspoon salt

Instruction

  • Preheat the oven to 200C/400F. Line a large tray with parchment paper and set aside.
  • Drain and rinse the chickpeas. Spread onto one half of a dish towel, fold over the other half, and thoroughly dry them. Remove any shells that may loosen in the process.
  • Transfer to a bowl. Toss with the salt. Add your flavor of choice and mix well. If making the salt and vinegar flavor, soak the chickpeas in vinegar for 30 minutes prior.
  • Spread the chickpeas out evenly on the pan. Bake for 45 minutes, checking and stirring every 15 for even baking/browning. Watch them closely for the last 10 minutes as they can burn easily.
  • Remove from the oven and let them cool for 10-15 minutes before eating. Or to ensure maximum crispiness, you can turn off the oven, crack the door, and let them cool in there for about 1 hour.