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Published on August 31st, 2015 | by Kristen Swain


Roasted Ranch Chickpeas

With struggling to stay low carb, I look for snacks that I can munch on during the day, without caving in to the junk food trap.

Crispy and salty are a really great combination, especially since so many snacks tend to be on the sweet side. I just get tired of items like granola bars. They are good snacks, but what do I do when I really want to snack on something salty like chips or pretzels?


I had been hearing about roasting chick peas for a couple months. I was curious. I mean I really like hummus, and they are terrific to add into bean soup or salad. So what would they be like as a dried snack.

Doing a little research, I was skeptical of pan roasting them in less then 15 minutes. I didn’t think they would get very crispy. Maybe they do on the outside, but they would be moist on the inside still.

When I made these chick peas, I made sure to roast them well. They are dried out and kind of remind me of Corn Nuts.


A little salty.

Seasoned lightly with ranch flavor.

Here’s how to make them.

Open a can of chick peas. Drain them and rinse them.


Place them on a parchment sheet on a sheet pan.

Heat your oven to 350 degrees and cook them for 1 hour to dry them out.


Once they are dry, add them to a bowl, along with 1 tsp. extra virgin olive oil, 1 1/2 tsp. ranch dressing mix, 1/2 tsp. salt.

You may omit the salt, I found them lightly salted, and not strong. I think they need that salt.


Once you have coated the chick peas, add them back to the parchment on the sheet pan, and bake again at 350 degrees for another 15 minutes, until they are lightly browned and the coating is dry on them.



They make an excellent snack, and you can get three servings from a can of chick peas.






1  small can of chick peas ( garbanzo beans)

1 teaspoon Extra virgin Olive Oil

1 1/2 teaspoons of Ranch dressing mix

1/2 teaspoon salt.

Rinse and Drain can of peas. Place on parchment paper lined sheet pan. Bake at 350 degrees for 1 hour until dried.

Add oil, salt, and seasoning to bowl with chick peas, then mix well. Place back on sheet pan and bake at 350 degrees for 15 more minutes.

Remove from oven and let cool, store in airtight container. Serves 3




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