These are great for snacking on something crunchy or using in tacos or wraps in place of meat or softer beans. I've fallen in taste-love with them and even like them now chewy instead of crunchy, cold, leftover, anything.
Directions:
Cook a package of dry garbanzo beans/chickpeas according to package directions or drain a can of chickpeas (garbanzos) and rinse very well.
Line a cookie sheet with parchment paper and put the equivalent of 1 can of the beans, a couple of cups.
Various baking experiments have produced these results:
Bake at 425 for 30-40 minutes, then turn the oven off and let them finish baking while it cools. This "turn off the oven and let them finish" tip is thanks to Lindsey, of The Lean Green Bean, and it is amazing for preventing burnt beans.
Or, bake at 350 for one hour, then turn off the oven and let them finish baking.
Any temperature in between requires a little more or less time to get them right.
The finished product:
When they are crispy, squeeze a lime over them and sprinkle with your choice of seasonings. We love garlic, cayenne, and so on....the flavor mix possibilities are many.
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