Chickpea Parmesan Crisps

• servings: 6 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 (15-ounce) can chickpeas

Kosher salt

Extra virgin olive oil

1 teaspoon Greek oregano

3 ounces Parmesan cheese, (finely grated, or more to you liking)

Directions

Get ready. Position a rack in the middle of the oven and preheat the oven to 375°F. Lightly oil a sheet pan. Drain the chickpeas and spread them on paper towels and pat them very dry. (It’s important to dry the chickpeas very well so they will crisp up.)

Crisp the chickpeas. Transfer the chickpeas to them to a rimmed sheet pan. Season with a pinch of kosher salt and drizzle with enough olive oil to coat (about 2 teaspoons). Toss well to make sure the chickpeas are fully coated in olive oil. Bake, shaking the sheet pan occasionally, until they begin to crisp up and gain some color, about 20 minutes. Remove from the oven, leaving the oven on.

Season. Push the chickpeas closer together on the pan, then sprinkle with the oregano and parmesan.

Finish, cool, and serve. Return the pan to the oven and bake until the cheese has melted and crisped up, about 10 minutes. Let cool for about 5 minutes before breaking up and serving.

Nutrition

• Calories: 118.8 kcal
• Total Fat: 5.1 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 2.1 g
• Cholesterol: 9.6 mg
• Sodium: 424.2 mg
• Total Carbohydrate: 10.2 g
• Dietary Fiber: 3.3 g
• Total Sugars: 0.1 g
• Protein: 8.6 g