Are you looking for something crunchy to snack on? These are the perfect alternative to chips and other deep fried snacks that call your name late at night. When I roast up a batch of these on Meal Prep Sunday, my intention is always to have a crunchy topping for my Mason Jar Salad to replace the crouton. Rarely do they make it to my salad. I LOVE to snack on them. They are crunchy and FULL of flavor.
Ingredients:
2 – 15 oz cans garbanzo beans
1 TBS olive oil
2 TBS salt free seasoning blend — my favorites are Mrs. Dash Southwest Chipotle, Garlic and Herb, and Spicy Jalepeno.
Preheat oven to 300 degrees.
Drain and rinse garbanzo beans
Place garbanzo beans on baking sheet. Drizzle olive oil over beans and sprinkle with seasoning. Roll garbanzo beans on baking sheet until evenly coated with oil and seasoning.
Place baking sheet in preheated oven. Use a spatula to turn garbanzo beans every 15 minutes for 1 hour. After one hour the garbanzo beans are dry and golden. Cool on baking sheet. Store in airtight container.
Try to save a few for your salad.
- 2 – 15 oz. cans garbanzo beans
- 1 TBS. olive oil
- 2 TBS. seasoning blend –my favorites are Mrs. Dash SouthWest Chipotle, Garlic and Herb, and Spicy jalepeno
- Preheat oven to 300 degrees.
- Drain and rinse garbanzo beans.
- Place garbanzo beans on baking sheet.
- Drizzle with olive oil.
- Sprinkle with seasoning blend.
- Roll beans in oil and seasoning to evenly coat.
- Place sheet pan in oven.
- Every 15 minutes, roll and turn beans on the pan for one hour.
- Remove from oven when dried and golden.
- Cool on pan.
- Store in airtight container.
Enjoy!
Mom Cooks Clean
