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Crispy Roasted Chickpea Snack with Nutritional Yeast

Crispy Roasted Chickpea Snack with Nutritional Yeast

Snack
Prep Time
15min
Cook Time
25min
Servings
1
Calories
280
Chef's Note

For the crispiest roasted chickpeas, ensure they are completely dry before adding oil. These crispy chickpeas are best enjoyed within 2-3 hours of baking when they're at their crunchiest. If they lose their crispness, you can reheat them in a 350°F oven for 5 minutes. Store in an airtight container at room temperature for up to 3 days, though they will gradually lose some crispness over time.

Tags
vegan
gluten-free
healthy
make-ahead
high-protein
dairy-free
snack
legumes
baked
superfood
Ingredients

  • 1 can (15 oz), drained and rinsed canned chickpeas

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/8 teaspoon smoked paprika

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon black pepper

Instructions
  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Drain and rinse the chickpeas thoroughly in a colander under cold water.

  • 3

    Spread the chickpeas on a clean kitchen towel or paper towels and gently pat them dry. Remove any loose skins that come off easily.

  • 4

    Allow the chickpeas to air-dry for about 5 minutes (the drier they are, the crispier they'll get).

  • 5

    Transfer the dried chickpeas to a large mixing bowl.

  • 6

    Drizzle 1 tablespoon of olive oil over the chickpeas and toss to coat evenly.

  • 7

    In a small bowl, mix together 2 tablespoons of nutritional yeast, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/8 teaspoon of smoked paprika, 1/4 teaspoon of sea salt, and 1/8 teaspoon of black pepper.

  • 8

    Sprinkle the seasoning mixture over the oiled chickpeas and toss gently until they are evenly coated.

  • 9

    Spread the seasoned chickpeas in a single layer on the prepared baking sheet, ensuring they don't overlap.

  • 10

    Bake for 20-25 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crispy.

  • 11

    Check frequently during the last few minutes to prevent burning.

  • 12

    Remove from the oven and let cool for 5-10 minutes on the baking sheet (they will continue to crisp as they cool).

  • 13

    Transfer to an airtight container if not eating immediately.

Nutrition Information (per serving)
280
Calories
12g
Protein
30g
Carbs
12g
Fat
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