Im a Genuis - Roasted Chickpeas, Crunchy, Delicious and Easy

subheading: Traditional method:

bake the chickpeas without anything on them, that's right, nothing. Cook at 415F for a while (15 or so minutes). When you hear one of them 'pop' turn stove down to 375F and cook another 10 minutes or so (you'll hear another one pop at some point and that's when you know they are done).

This creates the perfect crispy chickpea. They aren't rock hard, but they are SUPER crispy... you know the kind of cripsy you get when you bite into a cracker or potato chip.

But it's just a plain chickpea you say, that's no good.

Wrong, it's perfect. Let them cool and then put them in a container.

subheading: Flavoring:

Now, when you want some chickpeas with flavor, take out however many chickpeas you want and put them in a bowl.

Then use a dab of olive oil, or heat up ½ tsp of butter, and mix the chickpeas with it. You can now add any seasoning and it will stick.

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