Nut Allergy?: Crispy Garbanzo Beans to the Rescue!

Adapted from:

1) Prep the beans:

  • Using dried beans:
    • Soak beans overnight in cool water (on counter covered with dish towel).
    • Rinse, pat dry with the dish towel.
  • Using canned beans:
    • Thoroughly rinse beans.
    • Lay them on a paper towel to dry for about half an hour.

2) Flavor & cook the beans:

  • Mix up flavoring ingredients in a bowl.
    • For 2 cans/1 cup dried beans
    • 1/2 cup fresh grated Parmesan cheese + 1 teaspoon minced garlic + 1 tablespoon extra virgin olive oil + 1/2 teaspoon salt + pepper to taste
    • 1 tablespoon coconut oil + 1 teaspoon cinnamon + 2 teaspoons brown sugar + 1 teaspoons salt (when out of the oven, toss with a tad more sweetener and salt)
    • Cajun seasoning (if premixed, look out for monosodium glutamate (MSG)).
  • Throw beans into the bowl and coat with delicious flavor.
  • Toss beans on a cookie sheet.
  • Bake at 400 degrees for 45-60 minutes. Stir around every once in a while to prevent burning.
  • Alternatively, use a dehydrator.
  • Notes: will soften and lose crispness after 2-3 days.
  • Some will burn… just the way it goes. Be sure to toss them around while baking. Use a baking stone to ensure more even heat distribution.

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