Crispy Japanese spiced chickpeas
Crispy Japanese spiced chickpeas
Yields 4 cups
Ingredients
2 cans of salt-free chickpeas (541 ml) – drained
2 tablespoons tamari
2 tablespoons Shichimi Togarashi
1 teaspoon oil
Steps
Preheat oven to 375 F.
Drain and rinse the chickpeas. Pat dry and remove any loose skins.
Pour the chickpeas in a bowl and toss with oil, tamari and Shichimi Togarashi.
Spread evenly on a lined baking sheet.
Bake for 50 minutes – check occasionally and turn. Bake until crispy, but not too browned.
When cooled, store in an airtight container. You can also use your dehydrator. They take about 8 hours at 115 F.
Rayne Kuntz
