I like to make these for movie nights as a healthy snacking alternative to chips. I also like to keep them in the fridge for a quick plant-based protein snack.
1 15 ouncecan of chickpeas drained and rinsedor ¾ dried chickpeas cooked
2tbsp.avocado oil
1tbspapple cider vinegar
1tbspdistilled white vinegar
1tbspcoarse sea salt
Spicy Buffalo
15ouncecan of chickpeas drained and rinsedor ¾ dried chickpeas cooked
2tbspavocado oil
1tbspyour favourite Buffalo sauce
1/2tspsmoked paprika
1tspchilli powder
1/8tspTurmeric powder
Ketchup (this ketchup seasoning recipe was inspired by the food networks, ketchup chip popcorn seasoning)
2tbspmelted coconut oil
2tbspcoconut sugar
2tbsptomato paste(I use my Raw Fresh Garden Tomato Sauce here)
2tspdistilled white vinegar
2tspapple cider vinegar
1/2tspsmoked paprika
1/2tspfine sea salt
1/4tspgarlic powder
Instructions
Preheat oven to 425 degrees. Cover a baking sheet with parchment paper
Toss the washed and dried chickpeas in the flavor mix above of your choice.
For the Ketchup seasoning, place all ingredients except coconut oil in a bowl. Melt the coconut oil in a sauce pan and pour the warm coconut oil overtop of the sugar and tomato mixture and stir to help dissolve the sugars. Whisk well before tossing the chickpeas.
Spread chickpeas out on the baking sheet and bake for 15 minutes. Move the chickpeas around with a wooden spoon and bake for an additional 5-10 minutes. For the Salt & Vinegar I often add an extra tbsp. of distilled vinegar at this time to enhance the flavor. Remember, you want them nicely roasted by not too dry so keep an eye on them for the last 5 minutes.
Pull them out of the oven, spoon your roasted chickpeas into a bowl and go turn that movie on and enjoy!
Notes
You can store these chickpeas in the fridge in an air-tight container for 2-3 days.