Well, now that the solar eclipse craziness is over for a few years (or at least until 2024!) we can all get back to our lives and stow away those hard won eclipse glasses for next time, right? Unfortunately, the weather didn’t cooperate well where I live and so even though we were predicted to have about 82% totality, all I saw was a bunch of storm clouds. A bummer, for sure, but definitely not as disappointing as if we had driven down to Nebraska to try and catch totality! Did any of you get great eclipse views? While waiting for the eclipse yesterday, I had a huge craving for something salty and crunchy. Despite my love of baking, I really do prefer salty snacks. One of my favorite savory treats is the Tostitos Hint of Lime Chips. I can’t get enough of that salty, lime-y crunch. After a weekend of food indulgences, however, I figured I had better try for a healthier treat that would satisfy my need for crunch. So, after a rummage through the pantry, these salty, crispy Roasted Chickpeas with a Hint of Lime were born and eclipse snack time was a huge success.
These chickpeas really couldn’t be easier to make. All you need is a can of chickpeas, some olive oil, a lime, and kosher salt. Preheat your oven to 400 degrees. Drain a can of chickpeas and rinse well with water. Lay them out on a baking sheet lined with paper towels and allow them to try while your oven preheats.
Once your oven is ready, transfer the chickpeas to a bowl and toss with 1 tablespoon of olive oil. Move the oil coated chickpeas to a foil-lined baking sheet and roast for 30-35 minutes, giving them a good stir about every 10 minutes.
When they are nice and golden, remove them from the oven and immediately toss with the juice of 1/2 a lime, a good pinch of kosher salt and 1 teaspoon lime zest. Serve immediately for the best crunch.
These will keep in an airtight container for 1-2 days, but will definitely soften as they sit. This recipe easily scales up if you want to make a larger batch (and I recommend that you do!).
- 1 can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon lime zest
- Juice of ½ a lime
- 1 pinch kosher salt
- Preheat the oven to 400 degrees.
- Spread the rinsed chickpeas onto a lined pan of paper towels and allow to dry while the oven preheats.
- Add the chickpeas to a bowl and toss with 1 tablespoon of olive oil.
- Transfer the oiled chickpeas to a foil lined baking sheet and bake until crunchy and golden brown, approximately 30-35 minutes.
- Toss the warm chickpeas with lime zest, a generous pinch of kosher salt, and the juice of half a lime. Serve immediately!