Margarita Restrepo and Michele Lastella
Margarita Restrepo is the founder and editor-in-chief of Naked Food Magazine and author of the Naked Food Cookbook. Restrepo is certified in plant-based nutrition from the T. Colin Campbell Foundation and Cornell University and is the lead Naked Food Chef and recipe developer. Michele Lastella is founder of Sustainable Society, a media organization focused on developing sustainable innovation through ancient knowledge. Lastella is an Italian plant-based cuisine chef, Naked Food Chef, and producer of biodynamic wine and olives. He is also a reiki master, film writer, and director. Find Restrepo on LinkedIn and Lastella on LinkedIn.see more from this author
Crunchy but uninteresting.
I made a huge batch and couldn’t fit them all in one layer on the pan, so it took a bit longer, but they were excellent.
Do they get crunchy? What is the texture like?
Yes, they get crunchy are satisfy that need to “munch”! 🙂
Could you just mix the chick peas in a large bowl prior to placing them on baking sheet. Then 1/2 way through just toss/turn ?
Absolutely! I will be mixing the chickpeas with all the spices and a very little bit of oil in a bowl to get evenly covered… Then I will roast at 400° till crispy and crunchy shaking the pan several times throughout the baking time
This looks great and Ill try it soon
Delicious snack item, great texture and flavor.