Taco Roasted Chick Peas

Yes, I realize the photo is sideways.  For some reason blogger keeps rotating it when I upload it.  Not sure why or how to fix it!

After reading SEVERAL recipes for roasted chick-peas ... my head was spinning!  So many flavors and so many different baking instructions!  I decided that since I like taco seasoning a lot .. I would go with that.  Baking though, hmmm.  I have found everywhere from 300 degree for over an hour to 45 for the 20-30 minutes that I used.  I have not tried a low and slow technique yet, but the high temp that I used made chick-peas that were crunchy on the outside and smooth and nutty on the inside.  Experiment ... that's my motto!

Gather Your Ingredients:

• 1 can chick peas (garbonzo beans)
• 1 T grapeseed oil
• 2t chili powder
• 1 t cumin
• 1/2 t garlic powder
• 1/4 t onion powder
• 1/4 t paprika
• tiny sprinkle of Italian seasoning

Make It:

1. Drain and rinse the chick peas.  Spread out on a couple of layers of paper towels and pat dry.  Pick out any hulls that you see.  Make sure to dry thoroughly.
2. Toss all ingredients in a bowl and coat the chick peas.
3. Place in a single layer on a cookie sheet and roast at 450 for about 20 to 30 minutes (depending on your oven).  Toss them around every so often to ensure that they cook evenly.

This is a high fiber healthy snack that is so yummy!  Enjoy!