A quick, healthy snack, like a less tooth-cracking alternative to corn nuts.
Yield: 1½ cups
Time: 40 minutes
Tools
- cookie sheet
- medium bowl
- rubber spatual
Ingredients
- 1 T + 1 t olive oil, divided
- 2 c chickpeas, soaked and cooked or canned/drained/rinsed
- 1½ t nutritional yeast
- ½ t salt
Directions
Preheat oven to 400.
Oil the cookie sheet with 1 t oil and set aside.
Mix the rest of the oil with the other ingredients and spread in a single layer on the cookie sheet.
Bake for 30 minutes, stirring every 10 minutes, until they look dry and golden.
Notes
Adapted from the recipe for “Cheesy Roasted Chickpeas” in Vegan Lunch Box, by Jennifer McCann – read my review.
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