The original credit goes to Amanda of Pickles & Honey who was guest blogging for Jackie on Vegan Yack Attack. I do not know either of these individuals personally. It just so happened that I had a pan full of freshly cooked chick peas draining when Karen posted the link to the recipe on FB, and Cool Ranch Doritos were my absolute favorite snack ever as a kid... so I have to say Amanda nailed the flavor combination... I did, as always make a few changes to her recipe in part because I decided to make this recipe with what I had on hand in the cabinet.... unfortunately in winter there were no fresh herbs in the garden and none on hand in the fridge...
- 3 cups cooked chick peas
- 2 tablespoons nutritional yeast
- 2 tablespoons extra virgin olive oil
- 1 tablespoons apple cider vinegar
- 1 1/2 teaspoons roasted garlic salt (homemade from the recipe by Lauren at YumSugar)
- 1-2 teaspoon dried dill (I lost track somewhere in there)
- 1super heaping teaspoon dried chives
- 1 heaping teaspoon dried parsley
- Pre-heat the oven to 350 degrees F.
- Mix it all together.
- Spread in a single layer on a baking sheet or two.
- Depending on how much crunch you like, how dark your baking pan is, etc., roast for 50 minutes... stir after 20, 15, and 10 and then keep checking in 5 minute increments until they are done... it is not an exact science...
I often roast chick peas closer to 400 degrees F, so you can play around with the roasting temperature and time frame - it is the herb combination you won't ever want to forget!