I've attempted recipes I've found on blogs which require baking/roasting the chickpeas for 45 minutes at 425 to 450 degrees. I've been disappointed in the crunch factor. But roasting longer means some of them or all of them are going to burn. The trick is letting them dehydrate after roasting. (Go ahead and make these the day before, they don't lose their crunch when packed in a lidded container.)
Mixing is quick but baking takes a bit longer. You will bake/roast them at 425 for 40 minutes turning them at 20 minutes. Drop the oven temperature to 300 and let them bake another half hour or so. Turn off the heat and allow the pan to sit in the oven while it cools.
Thai Chickpeas
Rinse and dump one can of chickpeas (garbanzo beans) in a bowl. (If you do your own beans from dried it is 1 and 2/3 cup cooked beans). Add.
1 TBSP soy sauce
½ TBSP peanut butter
½ teaspoon lime juice
1 teaspoon garlic powder
Mix well.
Dump coated beans on a greased cookie tray. Bake at 425 for 40 minutes turning at 20 minutes. After 40 minutes turn oven to 300 and cook an additional half hour. Turn off oven and leave the tray alone until it until it cools. (an hour) (These make fun croutons.)
A sweet version: Cinnamon Maple Chickpea Crunch
1/2 TBSP melted coconut oil
2 TBSP maple syrup
1/2 TBSP brown sugar
1 teaspoon cinnamon
Mix ingredients in a bowl and add a drained/rinsed can of chickpeas (if you make your own beans from dry this will be approx 1 2/3 Cup of cooked chickpeas.) Mix well and dump on a greased cookie sheet.
Bake at 425 for 40 minutes turning at 20 minutes. After 40 minutes turn oven to 300 and cook an additional half hour. Turn off oven and leave the tray alone until it until it cools. (an hour)
