Vegetable Mind Games - Garbanzo Beans

 I don't like beans... and it's only been in the last few months that I had any interest in learning to like them.
That said, I've been reading a lot lately about Garbanzos. I like hummus, and I had this amazing appetizer at an Indian restaurant that used them. Maybe this can be my gateway bean.

When I stumbled across a recipe for Roasted Garbanzos I knew I had to try it. The first batch was so good and so easy that I got Monkey involved for the second round. (She agreed to try the first batch after I called them Bean Chips, and has been asking for them ever since.)


























Bean Chips

2 cans garbanzo beans
3 tablespoons olive oil
Salt and other seasonings to flavor the beans
Preheat the oven to 400. Drain both cans in a strainer and rinse well until the water is no longer cloudy. Now dry the beans. We chose to rub them with paper towels until they were dry.

There is debate over whether or not you need to remove the skins. We tried both and found no difference in taste or texture. Plus removing the skins could easily waste hours of my life that I'd rather spend thumb wrestling or drooling over food blogs.

Once the beans are dry, drizzle olive oil over them and toss around till they're all coated. Cook for 30-40 minutes until the beans are crunchy. I like to stir half way to make sure the guys on the edge of the pan don’t burn. Season after you remove them from the oven.


We've tried spicy bean chips and garlic, but Monkey's favorite is just plain old season salt.
Have you made bean chips before, and if so what's your favorite flavor?