Crispy chickpeas
These crispy chickpeas with coconut oil and thyme are a simple, healthy snack that gets deliciously crispy in the oven. With a light salt seasoning and the warm aroma of thyme, they are perfect with drinks or as a crunchy topping for salads and soups, ideal for any season.
Ingredients · Servings 4
- 400 g canned chickpeas
- 1 the kokosolie
- 1/2 tsp thyme
- 1 pinch of salt
Method · 30 min
- Rinse the chickpeas under cold running water. Then place them between two pieces of baking paper and rub well so that the skins come off. Then remove the skins.
- Melt the coconut oil in a small pan over the heat and pour it over the chickpeas. Add half a teaspoon of thyme and a generous pinch of salt. Mix everything together well.
- Pour the chickpeas onto a baking sheet lined with parchment paper and place in a preheated oven at 180 degrees for 40 minutes.
