Wednesday, October 24, 2012

Crispy Chick Peas

I have made these before, and they didn't stay crispy for long. This time they stayed really crunchy and delicious. I have done them with Umeboshi Plum vinegar, but they just didn't get crisp. Here's what I did:

Drain and rinse one can chickpeas. Spread out on a cookie sheet with a paper towel to dry.
After dry, I drizzled 1 tbs olive oil (actually not too much). Salt and Pepper to taste.
Bake on 350---took about 30 min to get slightly brown.

I think it was important that they were really dry this time. They are soooo good on a salad or as an appetizer.

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