Crunchy Roasted Chickpeas has been one of the most popular recipes on AskGeorgie.com to date! And I’m not surprised – it’s no secret that people love things that are crunchy and salty, but most crunchy salty snacks aren’t very good for you. Highly processed, high in bad fats, perhaps tainted with acrylamide even. Healthy eaters have been waiting for a better snack to crunch on!
Since Crunchy Roasted Chickpeas appeared, I have been wondering about how other legumes would do with a drizzle of olive oil and some time in the oven. Would they get crispy, or would I end up with slimy mush?
After some experimentation I am proud to announce the results: and these Garlic and Rosemary Roasted Cannellini are even crunchier than the chickpeas! Plus, they’re lower in calories and higher in fiber! Do try them, and leave a note when you do! They taste so much like crispy garlic bread croutons, I’m dying to sprinkle some atop a salad. But they never seem to hang around long enough. 
- Preheat oven to 425.
- Pour the beans into a colander, and rinse very well under running water. Pat dry with paper towels to remove as much moisture as possible. (They are fragile though, compared to chickpeas, so be gentle.)
- Place beans in a bowl, add oil, garlic, salt and rosemary and toss to coat.
- Spread on a cookie sheet in a single layer and bake for 10 minutes, then reduce heat to 400. Bake for another 25-30 minutes or until crunchy.
The beans will split open and look kind of “exploded”, but you get awesomely crunchy, flavorful snacky stuff that surpasses any storebought processed junk – and for less than $1 a batch! Do your body a favor, roast up some beans for a high fiber, low glycemic snack that will satisfy your craving for crunch and help you toward your health goals. Crunch on, my friends!
Makes 3 servings
Nutrition Facts per serving: 130 calories, 2 g fat, 0 saturated fat, 0 cholesterol, 21 g carbs, 5 g dietary fiber, 8 g protein, 710 mg sodium
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I’m going to have to try these soon. They look and sound amazing. I LOVE legumes!
Thank you Georgie! This one looks tasty too!!
[...] her first recipe sounds fascinating and quite worthy, especially for some of you vegetarians–Garlic and Rosemary Roasted Cannellini Beans! Doesn’t that sound fascinating? And healthy. She says they are crunchy and taste like [...]
How many servings are there? It doesn’t say.
Dee- Thanks for catching my error!! Without a serving size the nutrition facts are meaningless!
There are 3 servings, I updated the recipe to show.
Good eye Dee!
Georgie
What would you need to do in order to make this recipe work for dried cannellini beans?
I presume it would be fine to soak and boil them as you would for any other recipe. The just use them as you would the canned variety. Drop a note after you try it to let us all know how it went!
Georgie
How fun! These cannellini beans look like a great snack! I’m saving this recipe and the crunchy chickpea recipe — I want more legumes in my diet and snacking on them is a great way to incorporate them! Thanks!
Oh.My.Gosh.
Just found your site through Debby over at Debby Weighs In and i’ll have to thank her for this one! I struggle a lot with snacks. I find myself having the same boring things over and over…fruit and yogurt or veggies and hummus. I need to change it up and your description of these as “crispy garlic bread croutons” has my mouth watering! Thanks!
Welcome Jenny! Hope you like them!!
Georgie
I read this yesterday and immediately went to get the ingredients and made them. SO GOOD. I posted my experience making them at my blog and I can’t wait to try the chick pea recipe.
I’m taking them to school today as something to snack on during my incredibly boring classes, and I can’t wait. Your new picture looks fabulous, by the way!
I’m really surprised they didn’t turn out mushy! I’m going to have to give these a try!
I served these as a superbowl snack — delicious and a great alternative to roasted nuts!
[...] Roasted Cannelini Beans with Rosemary Adapted from Ask Georgie’s Garlic and Rosemary Roasted Cannellini Beans [...]
I made them with dried beans. Worked out fine but be sure and give yourself lots of lead time (almost a half day – you need to soak them and then cook them).
Hi
Just made thme – they’re still warm in the kitchen – VERY GOOD !!!
Many greetings from Denmark
Thanks for the feedback Karen! Now we call these pancakes an International Success
!
Big wave from across the sea!
Georgie
Thank you! That was really informational, I just Dugg your website url.
I love roasted chickpeas, which I usually make with nutritional yeast flakes and smoked paprika. Been wondering whether other beans would work equally well. The spice combination sounds interesting (though I’m convinced mine is even better. :->), have to try it out.
I know this is kind of an old post now, but I just made them, and OMG, I cannot believe what I have been missing! I don’t really like beans… but I WANT to like them. I LOVE these!!! Amazing!! I want to play around with some other types of beans and flavor combinations. I think a southwestern seasoning might work really well for my Cinco de Mayo party!
I made these for the first time last night. Simply amazing! I put them on top of my salad that consisted of arugula, bacon, red bell, and bean sprouts. Sounds like an odd combination, but it was simply delicious. And the crunchy beans on top were the perfect finishing touch. Thanks so much!
I have roasting chick peas for a couple weeks now, and they seem to be going very well. I can’t wait to try the roasted cannellini beans, they sound even better!
Must try these and the garbanzo beans! (I buy dry-roasted edamame, so I imagine this technique would work with edamame also.)
Georgie, I just tried these tonight. And first, I have to tell you that I am NOT a bean fan. At all. So when I tried them just out of the oven, I thought, they’re okay, but I can still tell they’re beans. I was planning to give them away to some friends at work. But then I made myself toss a few on top of the salad I was having. FAB-U-LOUS!!! Can’t say enough good things about what a great crunch and texture they added to the salad. Thanks so much for developing this recipe, and all your other recipes. Can’t wait to share this on my blog.
[...] I had in my beet salad tonight: roasted beets, blueberry-cinnamon goat cheese, walnuts, and Georgie’s Garlic and Rosemary Roasted Canneloni Beans. And now I have to stop and say something about these beans. Those of you who read regularly know [...]