Chickpea Bacon
My chickpea bacon is smoky, crispy, and just a little sweet! This easy snack bakes up in minutes and is the perfect way to get your bacon fix, no meat required. They're delicious on salads, sprinkled on soup, or enjoyed by the handful!
Servings: 4
Calories: 143kcal
Ingredients
- 1 (15.5 ounce/439 gram) can chickpeas
- 1 tablespoon olive oil
- 2 teaspoons organic brown sugar
- 1 teaspoon soy sauce
- ½ teaspoon liquid smoke
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Open the can of chickpeas, then drain them into a fine mesh strainer. Rinse them well, then gently blot them dry. You can arrange them on the towel and blot them with a second towel if you'd like, or leave them in the strainer and blot, then gently toss, and repeat until they feel relatively dry.
- Stir all of the remaining ingredients together in a medium bowl.
- Add the chickpeas to the bowl. Stir to coat them in the mixture.
- Arrange the chickpeas in an even layer on the prepared baking sheet.
- Bake the chickpeas for about 20 to 25 minutes, or until they're browned and crispy. If they don't seem crispy after 25 minutes, just leave them in the oven a bit longer, keeping any eye on them so they don't burn.
- Place the baking sheet on a cooling rack and let the chickpeas cool completely.
- The chickpeas will keep in a loosely covered container for 3 to 4 days at room temperature, although they'll be crispiest on the day you make them.
Nutrition
Calories: 143kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 91mg | Potassium: 201mg | Fiber: 5g | Sugar: 5g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg