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Roasted chickpeas are not that new to me. I ate my first batch in around 2006 or 2005 when my friend made them for me. She is kosher and extremely healthy eater that was always looking for snack ideas that were low calorie and kosher. This was perfect for my hummus loving friends to replace chips. Roasted chickpeas start to get crispy after you roast them long enough. I have been making them with olive and salt & pepper for years but wanted to try something new. I have been working with French’s for the past few months on an Ambassadorship to create awesome recipes with their condiments. This time I thought I would make super easy roasted chickpeas with ketchup.
I don’t know about you guys, but I am a huge French’s Tomato Ketchup fan. My family usually makes fun of how much ketchup I used when dipping. I blow through bottles like crazy. Before I made this recipe, I had to go to the store twice to replace the bottle French’s sent me only three months ago. Ketchup just makes everything better. The leftover chicken is too dry…where is the ketchup. I don’t have time to make dinner; we have chicken nuggets and ketchup. It has saved me on many occasions.
Today, I have put together two long time loves of mine – roasted chickpeas and ketchup. It is so easy and something that you can make when you are feeling snacky, and there is nothing left to eat in the house. Two things that I almost always have no matter what in my kitchen is a can of chickpeas and ketchup.
To make the Roasted Chickpeas with Ketchup, you only need 4 ingredients: 1 Can Chickpeas; 1/4 Cup French’s Tomato Ketchup; 2 Sprays Non-Stick Spray and 1 teaspoon salt.
Start by preheating the oven to 450 degrees Fahrenheit. Start by drain the chickpeas in the can and wash twice with clean water and drain excess water.
Using a white towel or sturdy paper towels dry off the chickpeas. In a large bowl, lightly coat the chickpeas with the 1/4 cup of ketchup and salt.
Spray a cookie sheet with non-stick spray. Lay the chickpeas flat on a cookie sheet. It is important that they don’t overlap. Bake for 15 minutes.
Take chickpeas out and re-toss in the same bowl. Respray the cookie sheet with non-stick spray and lay flat on the cookie sheet again. Bake for another 15 minutes or until crunchy. The time differs based on how good your oven works. Sometimes the heating element does not work as we would like it. Also, as you can see, I like my roasted chickpeas pretty burnt.
Enjoy and feel free to swap out the French’s Tomato Ketchup for French’s Spicy Mustard or French’s Honey Mustard. All three are incredibly yummy!
Easy Roasted Chickpeas with Tomato Ketchup
- 16 oz Chickpeas
- 1/4 Cup Ketchup
- 2 Sprays Non-Stick Spray
- 1 tsp Salt
- Preheat oven to 450 degrees Fahrenheit.
- Drain the chickpeas in the can.
- Wash twice with clean water and drain excess water.
- Using a white towel or sturdy paper towels dry off the chickpeas.
- In a large bowl, lightly coat the chickpeas with the 1/4 cup of ketchup and salt.
- Spray a cookie sheet with non-stick spray
- Lay the chickpeas flat on a cookie sheet.
- Bake for 15 minutes.
- Take chickpeas out and re-toss in the same bowl.
- Respray the cookie sheet with non-stick spray.
- Lay flat on the cookie sheet again.
- Bake for another 15 minutes or until crunchy.
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