Crispy Chickpeas

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 chip, but boast more flavor and nutrition!]

Total Time:
45 min
Prep:
5 min
Cook:
40 min

Yield:
6 servings

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
  • 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste
Directions
  • Heat oven to 425°F. In medium bowl, stir together chickpeas, olive oil, smoked paprika and 1/2 tsp. Adobo; transfer to 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.


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