Roasted Chick Peas
You want some kind of snack that’s salty and crunchy, but still healthy, right? Enter Roasted Chick Peas. You can make a ton all at once, but for this batch I used two cans. I usually make the beans from dried in the crock pot, but on this day I didn’t have time for that.
In a separate container, or in the dish you’re going to cook them in, drizzle the chick peas in olive oil (about 3 tbspns) then throw spices on top. I like chili powder and garlic salt, or garlic salt, dill and basil, but you can use whatever your little heart desires. I tend to use a metric ton of spices, so use your discretion. Stir them around so they’re pretty well coated in oil and spices, then put them in the oven at 300 for 2-3 hours.
Oops, picture of spiced beans!
Roasted beans! Hooray!
For the first hour or so, I ignore them. After that I stir them around every 30 minutes (aka when I remember to) to make sure they cook evenly. You can cook them to various levels of crsipness. I prefer to take them out of the oven when they are back down to the size of dried beans. They cook down a lot, and they are hugely popular at my house, so I try to make ginormous amounts each time, but they still don’t last long.