My Favorite Snack ……
I don’t care who you are, everyone loves a snack, and for most people a crunchy snack is almost impossible to resist. When “Lays” said, “You can’t eat just one”, they knew what they were talking about. Whether the snack is sweet or savory, spicy or sour there is always a flavor that just resonates with someone and their perfect crunchy snack.
You might think I’m over exaggerating when I say that today’s recipe is a snack that you literally just can’t put down. It is so good, and has just the perfect crunch, that you will have to be very careful that you don’t just eat the entire batch. I’m pretty sure that as the pan was cooling on the counter I probably ate about a quarter of what was on it just walking by and grabbing a couple, ok a handful, here and there. But unlike potato chips, the good news is that these are super healthy for you. Should you sit and eat an entire pound? Probably not, but if you did, you would be better off then eating an entire bag of potato chips. 😉
Now I don’t want you to just discount this recipe because it is chickpeas (garbanzo beans). Once you try them you will be making at least one batch a week. I really love them on salad with a maple mustard vinaigrette (coming to you soon). Or, like I mentioned, as a snack, by the handful. Chickpeas are loaded with protein, 15 grams per cup, and fiber, 12.5 grams per cup. As far as calories go, there are only 268 calories in a cup of chickpeas which, with a glass of water, will definitely fill you up!
Most people’s biggest complaint about roasting chickpeas is that they don’t get crunchy. That they stay soft. Out of a batch, which I’ve made many, about 90-95% of the chickpeas get crunchy. A few might stay soft, but it’s not a big deal. Some may also appear to be really dark, but they aren’t burnt, they are just dark, and they are the crunchiest. You might get a few burnt ones in a batch, but they still taste good. One of the best things about this recipe is that it is oil free. You might think that the amount of maple you are adding is excessive, but a lot of it stays on the tray. So, then you are probably wondering why not use less. I did a batch with less and they didn’t turn out as well. There will be some left on the paper and that is fine, but don’t try to reduce the syrup because they won’t be as nice.
This snack is not overly sweet, it has just a hint of sweet, and if you choose to salt that gives you the sweet savory aspect, which I love. The recipe calls for them to be cooked 30-40 minutes at 400’f. Make sure that you stir them about every 10 minutes so they don’t burn. The last batch I made I only stirred it twice and I ended up with a lot more burnt chickpeas than I would normally care for.* I also used chickpeas that I had cooked from dry. I suppose you could use canned, but they generally hold quite a bit more moisture so I can’t guarantee how they would turn out crunch wise. If you aren’t sure how you’ll feel about this snack cut the recipe down, but just try it! You may have found your new favorite snack. And once you realize how amazing they are, you can sit back, relax, and enjoy!
What is your favorite crunchy snack?
Have you ever tried chickpeas?
Crunchy Maple Glazed Roasted Chickpeas
By Angie Gouchenour
2 cups cooked chickpeas *
2 Tablespoons maple syrup
Salt (Optional) (I used pink Himalayan)
Preheat oven to 400’f
Dry off the chickpeas with a kitchen towel (if you want to take the skins off you can. I actually like them)
In a bowl combine the chickpeas and maple syrup
Spread them on a parchment paper covered cookie sheet
Sprinkle with salt if you would like
Bake in the preheated oven for 30-40 minutes stirring every 10 minutes
Carefully test a chickpea from the middle of the pan before removing the pan from the oven. This should be your indicator if they are done. They will crisp up a bit more as they cool.
Remove from the oven and allow to cool
Store on the counter in an open container in case there is any moisture left (I cover mine with a small breathable towel)