Roasted Chickpea Poppers

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4.6 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 404.9
  • Total Fat: 16.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 717.6 mg
  • Total Carbs: 54.3 g
  • Dietary Fiber: 10.6 g
  • Protein: 11.9 g

View full nutritional breakdown of Roasted Chickpea Poppers calories by ingredient
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Introduction

Crispy Chickpeas perfect for snacking! Crispy Chickpeas perfect for snacking!
Number of Servings: 2

Ingredients

    1 Can (about 2 cups) chickpeas (Garbanzo Beans) - Drained

    2 Tablespoons Olive Oil

    3 Tablespoons Seasoning Mix
    - Curry : 2 parts Curry, 1 part Coarse Salt
    - Ranch : 3 parts Low-Fat Ranch Powder Dip Mix
    - Spicy Ranch : 2 Parts Ranch Mix, 1 part Chili Powder or Curry
    - Other Suggestions : Chinese Five Spice, Italian Seasonings, Garlic Powder, etc

Directions

I've seen variations of this recipe in a lot of different cook books/websites. I love these because my big downfall is salty, crunchy snacks, and these are MUCH better than potato chips. As for the Seasoning Mix, every time I make them I change it up a little bit.

1) Preheat your oven to 425*.

2) Dump your chickpeas into a plastic bag.

3) Add oil, seal bag and shake it up.

4) Add seasoning mixtures and shake bag until evenly covered.

5) Line baking sheet with aluminum foil (reduces cleaning time!).

6) Spread chickpeas out in a single layer.

7) Cook for 35 minutes, shaking the pan occasionally. They're done when they are crispy and not chewy. I've noticed that sometimes it takes up to 45 or 50 minutes to completely crispify. I'd recommend watching carefully the first time, until you have an idea of how long it takes in your oven.

Makes 2 Servings. They don't stay crispy too long, so I often make only half of the recipe at a time, or share it!

Number of Servings: 2

Recipe submitted by SparkPeople user ARK202.

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    really great snack! 1st time I made them they stuck to the foil - so I used parchment paper instead and they didn't stick. Also good - Tony Chachere's Herb Seasoning (spicy and salty so go easy on it)... cheers! - 8/28/08

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  • Very Good
    1 of 1 people found this review helpful
    I used the 2 tbs of olive oil and it was too oily for me, so next time I'll reduce the oil. Otherwise these are excellent. - 7/30/08

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  • Incredible!
    1 of 1 people found this review helpful
    Sooo good! I'm munching on some right now. Made them last night to snack on during the day at work. I used some mrs. dash because didn't have any real spices (or dressing packets). Next time around I'm going to try ranch flavored. Yum! - 4/29/08

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  • 1 of 2 people found this review helpful
    I have not tried these yet, but I heard on Martha Stewart radio that you can roast them without the oil, even healthier. - 2/11/08

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  • Made as directed w/2 parts ranch & 1 part chili powder. My S.O. really ooh'ed and ahh'ed over them. Took 55 min. to bake but that's b/c stuck to foil, had to take them out each time to move them around. Very filling & tasty! 1 serving saved me from snacking endlessly on junk last night. - 9/5/14

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