Rosemary is the star of this crunchy snack, made with canned chickpeas and olive oil. Set them out at your next party (and watch them disappear).
2 15-ounce cans of chickpeas, drained, rinsed, and dried
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon black pepper
How to Make It
Preheat oven to 400º. Toss the chickpeas with oil and seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.
The chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º.
Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.
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