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.
- 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.
Calories: 250 kcal | Carbohydrates: 41 g | Protein: 15 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Potassium: 508 mg | Fiber: 12 g | Sugar: 7 g | Vitamin A: 285 IU | Vitamin C: 2 mg | Calcium: 73 mg | Iron: 4 mg