Spicy Lemon Crunchy Chickpeas

I LOVE crunchy savory snacks like chips and crackers, and I am so happy I discovered kale chips and these little gems! This is totally guilt-free snacking. The fiber in the beans is awesome for you, plus you get a dose of plant-based protein while you snack.

These are highly adaptable. Use whatever seasonings you prefer. I really enjoyed the tangy lemon with the spicy peppers in this batch!

A savory, healthy snack!

A savory, healthy snack!

Spicy Lemon Crunchy Chickpeas

Ingredients:

  • 1 can garbanzo beans (chickpeas)
  • 2 tsp olive oil
  • 1-2 tsp tamari, soy sauce, coconut aminos, or Bragg’s
  • garlic powder
  • cayenne pepper
  • black pepper
  • juice of half a small lemon

Directions:

  • Rinse and dry garbanzos.
  • Put in a bowl and mix with all the other ingredients. Season to taste. The flavors will intensify a little as they cook.
  • Spread on a cookie sheet in a single layer.
  • Bake at 400 degrees for 30-35 minutes or until desired crispiness is reached. They will crisp a little more as they cool.
  • Don’t overdo it or you’ll break a tooth!

Eat quickly 🙂 They keep for a day or so if tightly sealed, but their crispiness diminishes as they sit. It’s probably best to eat them the day you make them! Bummer I know . . .

Have a great week!

 

Blessings,

Laurie

Spicy Lemon Crunchy Chickpeas

Spicy Lemon Crunchy Chickpeas

Ingredients

  • 1 can garbanzo beans (chickpeas)
  • 2 tsp olive oil
  • 1-2 tsp tamari, soy sauce, coconut aminos, or Bragg's
  • garlic powder, to taste
  • cayenne pepper, to taste
  • black pepper, to taste
  • juice of half a small lemon

Instructions

Rinse and dry garbanzos. Put in a bowl and mix with all the other ingredients. Season to taste - the flavors intensify a bit as the chickpeas cook.

Spread on a cookie sheet in a single layer.

Bake at 400 degrees for 30-35 minutes until desired crispiness. They do get a little crispier as they cool.

Eat quickly 🙂 They keep for a day or so if tightly sealed, but their crispiness diminishes as they sit. It's probably best to eat them the day you make them! Bummer I know . . .

http://justrealstuff.com/spicy-lemon-crunchy-chickpeas/

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