Baked Chickpea Snack is a healthy, crunchy snack. I love potato chips and wanted something crunchy like potato chips but healthier. I'm happy with this crunchy alternative.
The first time I made them, I was concerned they were over-baking, so I removed them from the oven at 45 minutes. Most chickpeas were crunchy but a handful were still a little soft inside. The next time, I left them in the oven 60 minutes and all were crunchy. Some crunchier than others, but not overly crunchy.
This snack is great to serve as an alternative to potato chips at a party, or to pack in a lunch or take to work as a mid-afternoon snack.
The baked chickpeas will get soft if stored in a plastic container. I make small batches that last 1-2 days. I store them in a glass container with a paper towel wrapped around it. I've read that others store their chickpeas in parchment paper bags.
I like the spice blend of cumin, curry and coriander. To mix things up a bit, I've tried a few other spice blends. If you experiment with spice blends, I recommended that the spices you use are powdered and are not leafy. The spices are added after baking, so leafy spices will end up as a dried leaf coating on your chickpeas.
One alternative spice blend that I tried and really like is 1/2 teaspoon granulated garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. This spice blend has a little bit of a bite.
Another alternate spice blend that I like is 1/4 teaspoon cinnamon, 1/2 teaspoon sugar and 1/4 teaspoon salt. This spice blend is sweet, more like a crunchy dessert.
I hope you enjoy!