Cheesy Nacho Roasted Chickpeas

These only take a couple minutes of preparation, and are packed with savory flavor! Perfect for healthy snacks, salads, wraps, etc.

AuthorKaitlin - The Garden Grazer

Prep Time:10

Cook Time:25

Total Time:35

CourseSide Dish, Snack

CuisineGluten-Free, Oil-Free, Vegan

Servings

30 oz. chickpeas (two 15 oz. cans)
3 Tbsp. nutritional yeast
2 1/2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt (more/less to taste)
Optional: smoked paprika or chipotle powder for a kick (start small, it’s strong!)

Preheat oven to 375°F (190°C). Line a rimmed baking pan with parchment paper (or Silpat). Set aside.
Rinse and drain chickpeas. Lightly pat them dry on a towel. (Removing excess moisture helps them become crispier.)
Add chickpeas and all ingredients to a medium bowl. Stir to thoroughly combine and coat.
Spread out the seasoned chickpeas on the baking pan. (Give the pan a little shake, and they’ll naturally spread out.)
Bake for about 25 minutes (or until desired crispiness) stirring halfway through.

Yield: This makes a fairly large batch, so halve the recipe if desired.

Storing: Store leftovers in a sealed container in the fridge. Be aware they do soften and lose their crispy texture when stored.