Gluten free, protein-filled snack with tons of flavor.
In a small bowl, mix together the spices and the olive oil. Mix into a paste, adding a bit of oil if need be. Empty the drained and rinsed cans of chickpeas into a medium-sized bowl. Pour the spice mixture in with the chickpeas and mix well. Spread on a parchment-lined cookie sheet (single layer) and cook in a 375 F oven for about 1 hour. Because ovens vary, it’s important to know that these snacks should be hard and crisp, not burnt and not soft. You may need to leave them in the warm oven for a bit to harden them up. Enjoy.
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These were fantastic! We have a person with an airborne nut allergy at our church, and I was hosting a baby shower and wanted something crunchy. These were an instant hit! Everyone was commenting on their bright flavour, and the crunchy bite. I tend to make them for every function at our church now. Thanks for this incredible recipe!
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Rose on 2.18.2010
I love having a crunchy, tasty snack that is actually good for us. This recipe is so simple, and I think it makes a great base for experimentation too. Thanks for a recipe for an excellent gluten-free snack.
yumscrum on 2.6.2010
This looks great. I need some high protein, non grain, crunchy snacks. I’ll have to try it. Thanks for posting!