I remember corn nut treats as a kid. My brother and I would buy a packet of them for 10 cents, rip open the packet and pour a few (plus the loose salt) into our mouths and crunch down. Umm…umm…good.
Today, they cost about $1.50 a packet and if I carelessly tossed them into my mouth and crunched down, I’d have an $800 cracked molar (think crown) bill to pay. Not that I’m complaining. Far from it. I love corn nuts. My 60-something year old teeth just can’t handle them anymore. So I went looking for something just as tasty but less hard on the molars.
What I found was roasted chickpeas. This is a fun vegan (and gluten-free) recipe for my friends who are looking for a healthy snack to eat while watching NFL preseason games. Try them also as a less caloric alternative to mixed nuts. Try them just for fun!
2 cans chickpeas (drained and rinsed)
2 tablespoons extra virgin olive oil
½ teaspoon ground cumin
½ teaspoon coriander
½ teaspoon turmeric
½ teaspoon ground fennel seeds
½ teaspoon paprika
¼ teaspoon garlic powder with parsley
½ teaspoon salt
pinch cayenne pepper
Preheat oven to 425 degrees.
Thoroughly rinse the chickpeas and dry with a towel to remove all water.
Add chickpeas and all other ingredients to a large baggie. Close the baggie and shake ingredients until the chickpeas are well coated. Pour the chickpea mixture out onto a large baking sheet.
Place the chickpeas in the oven and bake for 15 minutes. Remove the chickpeas from the oven and stir the chickpeas. Return to the oven and bake for another 15 minutes. Turn off the oven and remove the chickpeas. Try one for crunchiness. If they are not as crunchy as you might like, put them back in the oven for another 15 minutes (but do not turn the oven back on).
When they seem to be just right for your tastes, remove the chickpeas from the oven, add additional salt if necessary, and allow to cool thoroughly before enjoying (if you can wait that long)!