I find myself going back to this recipe time and time again…that it merits a post of its own. My GF readers, I present to you….’
roasted ranch chickpeas.
- 1 can of chickpeas (you can buy them raw/uncooked, but you’ll have to soak them and cook them. I prefer to buy them canned!)
- Extra Virgin Olive Oil
- 1 packet of dry Ranch Dressing
- Parchment Paper
Preheat oven to 420 degrees. While oven is preheating, open and rinse chickpeas from can. Wrap them in paper towels in a bowl and pat dry.
While chickpeas are drying a bit, place parchment paper on cookie sheet. (I recommend parchment paper- it makes the entire process easier!)
Take dried chickpeas and place in plastic bag, sans paper towels. Put 1-2 tbsp of olive oil in plastic bag; toss bag to coat chickpeas in oil. (I eyeball the olive oil!) Then take 1/2 of a pack of dry Ranch dressing and dump into plastic bag. Again, toss chickpeas around in bag to coat in dressing.
Place greased up, seasoned chickpeas on parchment paper and cook at 420 degrees for 20 minutes.
At 20 minutes, remove chickpeas from oven. Shake pan; this allows for the chickpeas to be evenly cooked. Check on chickpeas every 10 minutes and remove from cooking when they have reached their desired crispness.
Ah, and the final product is wonderful. I cooked mine for about 40-45 minutes because I like mine crispy.