Lemon Parmesan Chickpea Crisps
This recipe is so easy and so fun. And it's the perfect addition to anything! Add it to soups, add it to salads or put it on popcorn - these Lemon Parmesan Chickpea Crisps are the best meal topping or snack, and one of the first things to disappear at parties.
Equipment
- 1 Baking sheet
- 1 piece of parchment paper
- 1 microplane
Ingredients
- 1 (15-ounce) can of chickpeas drained and rinsed
- 3 ounces fresh parmesan cheese
- 1 large lemon
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Olive oil as needed
Instructions
- Preheat the oven to 375°F.
- Pat the chickpeas until they are fully dry. Drizzle them with olive oil and season with salt and pepper. Roast them in the oven for 20 minutes or until they are golden and crispy.
- While the chickpeas are roasting, grate the parmesan with the microplane, so that it is fluffy and lightly shredded. Zest the lemon into the parmesan. Toss to combine.
- When the chickpeas are out of the oven, move them closer together on the baking sheet. Squeeze the juice from 1/2 of the lemon onto the chickpeas and give them a gentle toss.
- Evenly sprinkle the parmesan on top of the chickpeas. Put the baking sheet back in the oven for 5-6 minutes, or until the parmesan is dark brown on the edges.
- Remove this from the oven and let it cool so that the cheese has time to fully crisp up. Flip the chickpeas upside down onto a cutting board and gently tear off the parchment paper. Cut the crisps into even pieces.
- Serve immediately and enjoy. :)