Low Iodine Crispy Roasted Chickpeas
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the drained and rinsed chickpeas in a single layer on a clean kitchen towel or several layers of paper towels. Pat the tops dry with another towel, then let them sit for 5 minutes until the surface moisture is gone — the drier they are, the crispier they will roast.
- 2
Pick off and discard any loose skins that have slipped off during drying. Spread the chickpeas on a dry rimmed baking sheet in a single layer with space between them.
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