Looking for a healthier snack? Try my Crispy Ranch Chickpeas recipe.
More than often I get the dessert menu and pass, but put a basket of salty chips or crackers in front of me and I generally will have very little willpower to stop munching. Sure… I love sweets and chocolates as much as anyone… but it’s the salty treats that can often be my downfall. I can do serious damage to chips and salsa or a cheese plate!
So it’s no surprise that I love the idea of creating salty, crispy and crunchy treats that are actually good for you. This healthy Crispy Ranch Chickpeas recipe may look a little funny… but these little bites taste amazing! They are perfect for watching a movie, midday munching or even a fun healthy addition to your Super Bowl party menu. Or even in my Roasted Cauliflower Salad with Crispy Chickpeas & Tahini Dressing.
These Crispy Ranch Chickpeas recipe could not be easier. All you do is rinse and drain two cans of chickpeas. The only tricky part is then drying them off. You want to lay them out on a towel and let them dry for an hour plus. The drier they get, the crunchier the end result.
For the seasoning I picked classic and delicious ranch seasoning. Sure… you could use one of those packets but I’m pretty sure you already have all of these spices sitting around your house. Just think of these as a sub for your favorite ranch chips!
Toss the dried chickpeas in olive oil and seasoning. Then you bake them until they are perfectly crispy! The result is a super flavorful snack that could not be easier to make.
These store well in a ziplock bag for when your next salty snack craving hits. They are perfectly poppable.
Plus, they are a completely guilt free, whole foods snack that even has protein! My Crispy Ranch Chickpeas recipe is pretty darn addictive too. You’d struggle to just eat one.
Give these a chance before Super Bowl weekend and add them to your menu! Or if football isn’t your thing, try them for your next movie night. Either way I promise they will be a hit.
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Crispy Ranch Chickpeas recipe
- 2 cans chickpeas, rinsed and drained
- 2 teaspoons olive oil
- 3 teaspoons dried dill
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried parsley
- 2 teaspoons dried thyme
- 1/2 teaspoon salt, or to taste
- cooking spray
- Put the chickpeas on a paper towel and dry well. Allow to sit and air dry until the moisture is gone. The drier you get them the crunchier they will be.
- Preheat the oven to 425 degrees.
- Toss the dried chickpeas with the olive oil, spices and salt. Spray a cookie sheet with cooking spray and pour the chickpeas in a single layer on a cookie sheet.
- Bake for 40-45 minutes or until crispy. Half way through pull the pan out and shake it to toss them.
Thanks for stopping by today! Tomorrow I’m sharing January’s Currently… post.
Salty or sweet?
Ranch or BBQ?