This was one of those recipes that when Kyle saw it, he practically left a cartoon puff of smoke behind him on his way to the kitchen. One could hardly blame him, though. A vegan, gluten free crispy snack that you can enjoy with impunity? Sign. Us. Up. Seriously, this is made from chickpeas and tastes like Cheetos. We know what you’re thinking. “Aren’t canned chickpeas mushy, though?” Well, yes they are, until you dry them off and roast them. Then, the insides dry out slightly, and the outsides roast up to a crispy shell, giving them that satisfying “crunch” that we all look for in a savory snack.
The key to the cheesy, Cheetos-style seasoning blend–and to this recipe in general–is the nutritional yeast. It really is a sort of “Super Ingredient.” It’s naturally vegan, gluten free, and a source of complete protein. All it needs is a cape and a little red “S” on the label and it can start leaping tall buildings in a single bound. Aside from being a great nutritional supplement on its own, you can use it in basically anything that calls for grated cheese–pasta dishes, vegan pesto, or our Parmesan Black Pepper Biscuits just to name a few.
Thanks to these simple ingredients, you can polish off an entire bowl of this high-protein, low-carb snack in one sitting without all of those pesky chemicals, preservatives or feelings of guilt that come in those shiny little bags that are always beckoning to you from the checkout line at the convenience store. AND you don’t have to worry about that “calories per serving” crap, either (Really, dudes? Just tell me how many calories are in the whole bag. I don’t want to do math while I’m stress eating.)
The only tweak to this recipe was to reduce the amount of the seasoning blend by half. The original recipe yielded a lot of “extra” seasoning that forced us to roast another batch of chickpeas in order to use it up. I’m still not sure how we coped with the trauma. (Side note: Is anyone working on a sarcasm font? There is a need. Truly.) These treats are best enjoyed warm, as they lose some of their crunch as they cool, but if you’re anything like us, that won’t be a problem. Our favorite serving suggestion is to grab a handful and just stuff them directly into your mouth. Highly recommended, but it does make them difficult to share. Be strong.
If you are so inclined, feel free to double or triple the seasoning blend recipe. It makes a fantastic topping for popcorn and also gives homemade potato chips or French fries a nice, cheesy taste. It also means that you’ll have plenty on hand for more roasted chickpeas, so you can enjoy them whenever you’d like. They also make a fantastic gluten free substitute for croutons in a salad, or you can use them to garnish your favorite soup. You know how we love multi-functional foods, and this one is practically Hall of Fame worthy. Enjoy!
Adapted from The Kitchn.
- For the chickpeas:
- 1 (15-ounce) can unsalted chickpeas
- 1 tablespoon olive oil
- ¼ teaspoon table salt
- For the Cheetos seasoning:
- 1 ½ tablespoons nutritional yeast
- ⅛ teaspoon table salt
- ¼ teaspoon granulated garlic
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Drain and rinse chickpeas thoroughly in a colander. Pat the chickpeas dry with paper towels and allow them to dry for five minutes.
- Put the chickpeas into a bowl with the olive oil and the sea salt. Toss until chickpeas are fully coated. Pour the mixture out onto the parchment-lined baking sheet and bake for 30 to 35 minutes, tossing the chickpeas every 10 minutes or until just crispy.
- While the chickpeas are in the oven, whisk together the nutritional yeast, salt, and granulated garlic in a bowl. Set it aside.
- After the chickpeas are crispy, remove them from the oven. While they are still warm, toss them in the seasoning mix until each chickpea is generously coated.
Cathy says
Garbanzo bean juice from the can makes excellent eggless mayo! Favanaise! So you get 2 great things from a can of beans!