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.1 can cannellini beans (white kidney beans) 1 teaspoon extra virgin olive oil 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp crushed dried rosemary
- 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