I love seasoned & lightly salted snacks. Specifically popcorn, potato chips, roasted nuts & seeds, pretzels… actually it’s not specific to anything- just season & salt it. But for a period of time I almost lost that passion. I was on a train in Alaska when my husband brought me a thoughtful and highly seasoned snack pack, because he knows me so well… that I could never eat because just the smell of the unopened package made me sick (like many things on that trip). Of course, when we got home, it all began to make sense because we found out I was pregnant (with who is now my daughter). I’ll admit it took a while to get past my little hangup, but let the good times roll and the seasoned snacks too! It’s nibbles like these that remind me of how good snacking can be. Did I mention they are healthy? Purely Coincidental! (Furthermore they are awesome tossed in a salad!)
As found in Seriously Delish by Jessica Merchant:
1 Tbsp Smoked paprika
1 Tbsp Onion powder
1 1/2 tsp light Brown sugar
1 1/2 tsp Garlic salt
1/2 tsp Chili powder
1/2 tsp freshly ground Black pepper
1 1/2 cups canned Chickpeas, rinsed and drained
1 Tbsp extra-virgin Olive oil
Preheat the oven to 425°.
In a small bowl, whisk together the paprika, onion powder, brown sugar, garlic salt, chili powder, and pepper.
Pat the chickpeas completely dry with a towel and remove any of the skins that become loose. Add the chickpeas to a bowl and toss them with the olive oil and three-quarters of the spice mixture. Mix well to coat the chickpeas and spread them out on a nonstick baking sheet. Bake the chickpeas for 20 minutes, toss them with a spatula, and bake for 15 minutes more. Remove the pan from the oven and let the chickpeas cool on the baking sheet.
Taste the chickpeas and season them with the additional spice mix if needed… Roasted chickpeas are best the day they are made- after a few hours they can lose their crunch. However, you can store them in a container with a sheet of plastic wrap lightly covering the top for 2 to 3 days.