1 (12 oz.) can chickpeas (garbanzo beans)
Olive oil spray
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. garlic
1/4 tsp. onion powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/8 tsp. thyme
Rinse chickpeas well, then blot with a paper towel to dry them. Spread chickpeas in a single layer in a cookie sheet pan and broil at 450° F for 20-30 minutes, stirring occasionally. While chickpeas are roasting, combine spices and set aside.
Once chickpeas are fairly crunchy, remove them from the oven and lightly spray with an olive oil mist, then toss with spices (you may have some spices left over). Continue broiling for an additional 10 minutes or until golden brown and crunchy. Watch carefully the last few minutes to avoid burning.
These are such an unusual but surprisingly good snack. They remind us of Corn-nuts. I love how they are a high protein but low fat snack. I did a search for them online and found several sources listing various cooking times and temperatures. From reading the feedback on Allrecipes it sounds like the cooking time and temperature can vary wildly depending on your oven. Experiment on what works for your oven but shoot for a temperature range and cooking time that completely dries out the chickpeas and when they are cool are nice and crunchy.
We enjoy this Cajun seasoning blend but any mixture of salt, chili/cayenne pepper or garlic would be good.