These won’t grow a beanstalk but I really am starting to think of garbanzo (chickpeas) as magical. I continue to be amazed at the unique dishes you can make with these things. I’m talking snacks, main dishes and desserts alike. They are crazy versatile. Roasted Garbanzo’s area a super simple sweet/salty healthy snack. They have a hint of the flavor of corn nuts if you’ve ever had those. But you can season them however you like and they can even be eaten plain.

The baking time is a bit tricky to get them the right consistency and they are easy to over bake, so be careful. I like them crunchy but not super hard. If you let them get too dark, like in my example photo below, they will be like little rocks and hard on your teeth. The really light one shown are less crunchy. So do some test runs to find what suits your pallet.

EXTRA POINTERS:
a. I oil and season them after baking rather than before as most recipes do. It seems to work better and it’s also less messy.
b. Takes about 1 hr to 1 hr 20 min to cook depending on how many sheets your baking.
c. I use a seasoning called “Slap Ya Mama” (Don’t blame me, I didn’t name it.) mixed with some Xylitol sweeter.
d. Don’t pack them onto the cookie sheet.  Leave “rolling” room for easy shaking.
e. Pay attention to the color. Took me awhile to master  how long to bake them. Like I said, really dark ones will be rock hard upon cooling.