Apparently, football season has started up! Go sports!
There are about three things I know for sure about football season… Anything else, I don’t know! Favorite team? Don’t know. Why are they throwing flags? Don’t know. What direction do they even need to run? Don’t know.
But, here’s what I do know: One, touchdowns are good things. Two, football season and fall seem to go hand in hand. Three, a snack always seems to be needed during a football game.
The last part is my favorite part.
If you couldn’t tell by now, food is kind of a big deal for me! So, if snacks are involved, I’m definitely going to be there!
These roasted chickpeas are probably one of my new favorite snacks! I love that I can eat as much as I want because they’re healthy-ish! That’s how that works, right?
I know I’m always talking about how you can switch up recipes and customize it how you want, but this recipe is made to be customized! It wants you to customize it! That’s how amazing this snack is. I used some of my favorite combinations, like sweet and salty, or cacio e Pepe, which is essentially a pasta dish of just pasta with cheese and cracked black pepper. If you’ve never had it, give it a try! The black pepper has a beautiful bite that pairs nicely with the smooth salty flavor of the parmesan cheese! But, you could always go down the seasoning section of the grocery store and grab those fajita seasoning packet and sprinkle those over the chickpeas for a super easy, super flavorful snack in a pinch!
The key is to get these chickpeas really crispy! They shrink up slightly in the oven as the moisture is pulled from the chickpea, resulting in a tiny crispy little morsel that is 100% poppable into your mouth.
Warning: a napkin might be needed for the consumption of this snack. However, what delicious crave-worthy snack doesn’t require a napkin?!
1 can of chickpeas
1 tablespoon of olive oil
1 teaspoon of salt
Cacio e Pepe:
2 teaspoons of freshly cracked black pepper
1/4 cup of grated parmesan
Sweet and Spicy Maple:
1/4 cup of maple syrup
1/2 teaspoon of chili powder
1/4 teaspoon of cayenne powder
Wash and drain chickpeas, pat dry. The key to really crispy chickpeas is to make sure that they are super dry!
Bake in a 375-degree oven for about 45-60 minutes. I would begin to check them at 45 minutes. They will shrink slightly and be crispy and crunchy!
As soon as they come out of the oven, pour a little bit of olive oil with a little dash of salt over the top! You can leave as is, or add some of the flavor combinations I used!
For the cacio e Pepe flavoring, I just added in two teaspoons of black pepper and a generous helping of parmesan cheese! Then stirred everything together!
For the spicy maple flavoring, I added in 1/4 cup of maple syrup, some chili powder, and a little sprinkle of cayenne powder. This one might be a little sticky, but I love the sweet and spicy combination!
These are just so tasty, it’s impossible to only have one! I put these in a little bowl and had them sitting out while I was doing some work around the house and it was almost impossible to not grab some as I walked by!