Serve an appetizer that’s crunchy, well-flavored and nutritious with these Crispy Chickpeas! It couldn’t be easier, simply towel-dry GOYA® Chick Peas, mix with olive oil, smoked paprika and GOYA® Adobo All-Purpose Seasoning with Pepper, and roast until chickpeas turn dry and crisp. These little addictive chickpeas crunch like a potato
Ingredients:
- 2 cans (15.5 oz. each) GOYA® Chick Peas, drained, rinsed and patted dry with paper towels
- 3 tbsp. GOYA® Extra Virgin Olive Oil
- 2 tsp. smoked paprika
- ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste
Directions:
- Heat oven to 425°F. In a medium bowl, stir together chickpeas, olive oil, smoked paprika, and ½ tsp. Adobo; transfer to a foil-lined baking sheet.
- Bake, stirring occasionally, until chickpeas are golden brown and crisp, about 40 minutes.
- Transfer chickpeas to serving bowl; season with more Adobo, if desired. Serve warm or at room temperature.
Prep time 5m
Total time 45m
Yields 6 Servings