If you’re guilty of mindless snacking like me, you’re going to love these little crispy-crunchy beans. These beans satisfy the craving for a salty snack like chips or crackers, but are way way WAY better for you. Beans are full of fiber and protein, so your belly will stay full and you won’t be filling up on carbs.
Healthy Crunchy Crispy Snack Beans (roasted garbanzo and cannellini beans) are the perfect on-the-go snack, plus they’re cheap and easy to make. I usually roast a big batch of these every few weeks so I always have some to grab when I need a quick little bite to eat. They’re the best to munch on during a long car trip or while watching TV; the protein also makes them ideal pre-or-post exercise. Keep a container of these beans in your bag for a savory, crunchy and healthy snack.
Healthy Crunchy Crispy Snack Beans
makes 2-4 servings
total time: approximately 1 hour, 10 minutes
total hands on time: 3 minutes
What you’ll need:
1 can of garbanzo beans
1 can of cannellini beans
just over 1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
salt and pepper to taste
What you’ll do:
1. Preheat oven to 400.
2. Open both cans of beans and rinse them in a colander, then drain extremely well on paper towels.
3. Transfer beans to a rimmed baking pan. Arrange them in a single layer and pour on the oil, then stir to coat.
4. Mix the spices in small ramekin or bowl; once well-mixed, pour spices on the beans and mix again, shaking the pan around really well.
5. Roast for about an hour, checking once or twice to shake the pan again. The beans are done when they make a lot of noise in the pan. The best test is to try one; if it’s crunchy, it’s done!
I went low on the salt when I made this recipe, because I think the flavor here should come from the spices, not from the sodium, but feel free to make these as salty as salted nuts, if you’d like. I love adding a ton of freshly ground black pepper right after they come out of the oven. The awesome thing about this snack is that you can use any spices you like. I am partial to Mexican flavors, so that’s why I used cumin and chili powder, but I’d love to try garam masala or a cajun blend. Use whatever you think will taste good! Here are a few more great ideas for spicing up your beans.
I love how the cannellini beans explode when they’re heated and get really super crispy on the outside but kinda soft on the inside. Try this recipe with black beans, too! You can also sprinkle the beans on top of salads and soups for an added boost of crunchiness and protein. Make a huge batch and you’ll be in bean-heaven for weeks.