I know I was professing my undying love for kale chips just the other day. But I think I’ve found a new love! It’s like in Romeo and Juliet when Romeo moves from Rosaline to Juliet and was all–who’s Rosaline? Kale chips are my Rosaline and roasted chickpeas are my Juliet. But let’s get one thing straight here. Both snacks are equally delicious in their own way. I’ll still enjoy kale chips. It’s just that roasted chickpeas are so much easier to make yet still satisfy my need for crispy, savory snack foods. Could Romeo say the same things about Rosaline and Juliet? Ummm……maybe? Who really knows what Romeo was up to when he was apart from Juliet.
Romeo’s questionable promiscuity aside, this easy vegan snack food has been around for a while. I only recently discovered them on Cadry’s Kitchen. The texture and taste of my first batch (mixed with just salt, pepper and oil) reminded me of corn nuts. You know, those crunchy, salty snack foods from 7-11 that were Heather’s last dying words (Hey 80s kids, thanks for getting my references). Corn nuts come in all different flavors so I thought I would try jazzing mine up ranch-style. I used the same herbs from Isa’s Sanctuary dip. My only regret. Not making a bigger batch.
Ranch Flavored Roasted Chickpeas
- 14 oz can of chick peas
- 2 tbs olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp veggie broth powder
- 1 1/2 tsp dried dill
- salt (to taste)
- Rinse, drain and dry chickpeas. I lay mine out on a towel.
- Mix the rest of the ingredients together in a bowl- this will be thick and pasty due to the herb to oil ratio.
- Add the dried chickpeas to the herb-oil mix and stir well to coat all chickpeas thoroughly.
- Spread chickpeas on a baking pan and bake at 400 degrees for about 30 minutes (until crispy).
The possibilities for this easy-peasy addicting snack are endless. Check out this tasty looking Sriracha version from Becky at Glue and Glitter. Or try having it as a crouton alternative on a salad like Andrea’s Easy Vegan Cooking. I’ve done it and it’s tasty!