Continuing with the Coronavirus miniseries of shelf stable snack ideas…

I bring you crispy roasted chickpeas, that stay crispy (the secret is to remove the skin).

Recipe

• chickpeas (rinse and remove the skin of at least half but I did all for extra crunch)
• 1 tablespoon olive oil
• 3/4 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt.

Cook at 375°F for 45 to 60 minutes, shaking the pan every 15 minutes. I ended up cooking mine 40 since I took all the skins off, I really love how crunchy they turned out!

My one can of beans divided into 4 servings puts us at
112 calories
5.4 g of Fat
4.6 g of Protein
12.7 g of Carbohydrates
4.2 g of dietary fiber

Also contains Vitamins A, B6, B12 C, and D as well as minerals Iron, Magnesium, Calcium, and Potassium.
Who knew such a little bean could pack so much punch 🙃

The crispy part comes in by shelling the bean, this part was oddly satisfying.