Chili Powder Roasted Chickpeas Recipes
CHILI-LIME ROASTED CHICKPEAS
Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. -Julie Ruble, Charlotte, North Carolina
Provided by Taste of Home
Categories Appetizers Snacks
Time 50m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Spread chickpeas in a single layer over foil, removing any loose skins. Bake until very crunchy, 40-45 minutes, stirring every 15 minutes., Meanwhile, whisk together remaining ingredients. Remove chickpeas from oven; let cool 5 minutes. Drizzle with oil mixture; shake pan to coat. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 178 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
CRUNCHY CHILI CHICKPEAS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, chickpeas, olive oil, chili powder, garlic powder, kosher salt
Provided by Isabel Castillo
Categories Snacks
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F (190°C). Grease a baking sheet with nonstick spray.
- Drain, rinse, and dry the chickpeas. Spread on the prepared baking sheet in a single layer.
- Bake the chickpeas for 40-45 minutes, until golden and slightly dry. Remove from the oven and carefully transfer to a medium bowl. Keep the oven on.
- Add the olive oil, chili powder, garlic powder, and salt. Toss until the chickpeas are well coated.
- Return the chickpeas to the baking sheet and bake for another 10-15 minutes, until golden brown and crunchy.
- Enjoy!
Nutrition Facts : Calories 202 calories, Carbohydrate 28 grams, Fat 6 grams, Fiber 8 grams, Protein 9 grams, Sugar 5 grams
CHILI AND LIME ROASTED CHICKPEAS
A delicious vegetarian treat, these chili- and lime-roasted chickpeas are perfectly seasoned for a tasty snack.
Provided by By Bree Hester
Categories Snack
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line cookie sheet with foil. Pat chickpeas dry with paper towel; place on cookie sheet. Drizzle with oil.
- Roast 35 to 40 minutes or until crispy.
- Pour chickpeas into medium bowl. Sprinkle with salt, chili powder, cumin and lime peel; toss to coat.
Nutrition Facts : ServingSize 1 Serving
NACHO-FLAVORED ROASTED CHICKPEAS
These roasted chickpeas have a tasty nacho flavor that aims to please. There are never any leftovers when I make these! Serve immediately, while they are still crispy.
Provided by ellie
Categories Appetizers and Snacks Snacks Kids
Time 35m
Yield 28
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix chickpeas, nutritional yeast, olive oil, chili powder, onion powder, and salt together in a bowl until combined. Spread evenly on a rimmed baking sheet.
- Bake in the preheated oven, shaking the pan occasionally to re-distribute chickpeas, until crispy, 30 to 40 minutes.
Nutrition Facts : Calories 45.8 calories, Carbohydrate 6.8 g, Fat 1.4 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 92.6 mg
CHILI POWDER-ROASTED CHICKPEAS
I make this a lot. Great as a snack, you can give it any flavour you like by using different spices. When I am in a hurry I make it from canned chickpeas, otherwise I use dried chickpeas. Cooking time does not include soaking and cooking dried chickpeas.
Provided by Chef Dudo
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If using dried chickpeas, soak in plenty of water for 6-24 hours.
- Drain, cook in plenty water for about 1 1/2 hour.
- Drain and proceed as follows.
- Preheat oven to 425°F.
- Grease baking sheet with the oil.
- Mix salt pepper and chili powder (or whatever spices you want to use) in a big plastic bag.
- Add chickpeas and shake until coated.
- Place chickpeas on baking sheet.
- Bake for about 30 minutes, or until golden and crisp.
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- Lay the chickpeas onto a dry kitchen towel and pat them dry with a paper towel then transfer them to a medium size mixing bowl. A necessary step for extra crispy chickpeas.
- Combine the chili powder, garlic powder, onion powder, cumin, salt and pepper in a small bowl and mix well. Drizzle the olive oil over the chickpeas and toss them in the oil. Sprinkle in the seasoning mix and toss to coat all of the chickpeas.
- Pour the chickpeas in a single layer onto the baking sheet and bake them for 25-30 minutes, tossing them and shaking the pan every 10 minutes to get all sides nice and golden brown.
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- Preheat oven to 350 degrees F (176 C) and set out a bare (or parchment-lined) baking sheet (or more as needed).
- Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. If omitting oil, simply drain well and skip rinsing with water.
- Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas — which can help for extra crispiness! — or simply remove the skins that come off. Either way, the chickpeas will crisp up. I just found that peeling them does yield slightly crispier chickpeas.
- Transfer the chickpeas to a mixing bowl and top with oil. Mix well to combine. DO NOT add the other seasonings at this point — they can interrupt the crisping process, so wait to add until after baking.
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