These little crunchy snacks remind me of Corn Nuts but without the oil and salt. They are mildly spiced, but you can spice them any way you like (see Notes below). Eat these plain, or on top of salads or soups in place of croutons.
Roasted Garbanzo Beans
- Total Time: 1 hour 50 mins
- Yield: 4 to 6 (makes about 2 cups) 1x
Ingredients
Scale
- 2 cans cooked garbanzo beans (15 ounces each; about 3 cups total), drained and rinsed
- 2 teaspoons granulated or powdered garlic
- 2 teaspoons granulated or powdered onion
- 2 teaspoons smoked paprika
Instructions
- Place the garbanzo beans into a medium bowl and pat them fairly dry with a couple of paper towels.
- Toss the garlic, onion, and paprika with the beans until they are evenly coated.
- Transfer the beans to a large, rimmed baking sheet lined with parchment paper, making sure they are in one layer. Place the baking sheet in the oven and then set the temperature to 375°F. Roast for 20 minutes.
- Remove the baking sheet and stir the beans, then return the baking sheet to the oven for another 20 minutes.
- Turn off the oven and leave the beans inside for 1 hour (this helps them dry out more and ensures maximum crispness). Eat warm or cold.
Notes
Feel free to get creative with the seasonings. If you like hot and spicy snacks, try adding a little cayenne pepper or hot chili powder, or try some curry powder or other herb and spice blends.
- Prep Time: 10 mins
- Cook Time: 100 mins
Nutrition
- Serving Size: ⅙ recipe, ⅓ cup
- Calories: 113
- Sugar: 3.4g
- Sodium: 162mg
- Fat: 2.2g
- Saturated Fat: 0.2g
- Carbohydrates: 18.8g
- Fiber: 5.3g
- Protein: 5.7g
- Cholesterol: 0
This is another great recipe. I made some for a road trip that I'm having this week. Does anyone know if I can make this same recipe, but with a food dehydrator?
Thanks Miles! 🙂 I bet you could. I'd search a similar recipe online to get an idea of the dehydration time.
Hi ive heard roasting is bad for nuts..not to eat them etc bc of what roasting does....wondered if same applies with these beans?
The fat is an issue in nuts since there is so much fat (overly heated fat becomes carcinogenic). So the beans would be much better. However, anything baked has had most of the water/liquid cooked out, so it's not as ideal for digestion as something boiled on the stove top.
I saw Cathy's snack article in the Forks Over Knives Magazine, she mentioned using a curry powder as a flavoring so I tried it. Fantastic, crunchy and better than croutons. I'll make sure I drop these on salads and wraps. I used a little granulated garlic with Madras Curry from the Savory Spices store. I'm ashamed, I ate them all. Thanks Cathy for a great snack.