7gNET CARBSCrunchy Roasted Chickpeas
Smoky, salty oven-roasted chickpeas that crunch like chips and bring fiber and protein along.
Ingredients
Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Spice mix
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Pinch of cayenne (optional)
Directions
- Heat oven to 400°F with a rack in the center. Line a rimmed baking sheet with parchment.
- Spread the drained chickpeas on a clean kitchen towel and rub them dry. Pull off any loose skins. Dry chickpeas are the secret to a good crunch.
- Spread the chickpeas in a single layer on the baking sheet. Roast 15 minutes, until they look dry on the outside.
- Pull the pan out, drizzle with the olive oil, sprinkle with the salt, paprika, garlic powder, cumin and cayenne if using, and shake the pan to coat.
- Roast 15 to 20 minutes more, shaking the pan once, until deep golden and crisp. A cooled one should crunch all the way through.
- Turn off the oven, crack the door and leave the pan inside 10 minutes to dry out further. Cool completely before storing.
Nutrition per serving (1/4 cup)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols.
Know your label
No. CDC says fiber doesn't cause a spike in blood sugar the way other carbohydrates can.
FDA says label nutrition information is usually based on one serving, so check the serving size before reading the carb grams.
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Inspired by Harvard T.H. Chan School of Public Health, The Nutrition Source. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/crunchy-roasted-chickpeas/