Discover a delicious gluten-free recipe with Parmesan Chickpeas in Episode 12 of Gluten-Free Friday. Tasty, easy, and nutritious!
Deliciously Crispy and Nutritious Snack Idea
Happy Gluten-Free Friday! If you’re on the lookout for a delicious and protein-packed snack, Crispy Parmesan Chickpeas might be just what you need. This savory treat is not only easy to make but also versatile enough to serve as a stand-alone snack or as a crunchy topping for salads. With a few simple ingredients, you can create a tasty addition to your gluten-free repertoire.
To prepare these chickpeas, you’ll need a 15-ounce can of chickpeas, which should be drained and dried. A teaspoon of olive oil and a tablespoon of gluten-free ranch seasoning mix will enhance the flavor, while 2-3 ounces of finely grated parmesan cheese will provide that irresistible cheesy crunch. The baking process involves preheating your oven to 375°F, coating the chickpeas, and letting them bake until crispy. The final touch of melting and crisping the parmesan cheese adds an extra layer of flavor and texture to this delightful snack.
Crunchy Delights: Elevate Your Snack Game with Parmesan Chickpeas!
Hello everybody hello everyone and happy glutenfree Friday it is another Friday and we are still glutenfree and we’re still making something for and we’re still making more food we just keep eating Sam Sammy wants to eat too Sam hungry Sammy’s ready for a little midnight snack even though it is.
2 um so yeah Christina what are we making today we’re making okay I don’t know the exact name of it but it’s going to like crispy chickpeas with Parmesan on top and some ranch seasoning it’s like it gets all crispy you can like break them apart and it’s like a little like a crispy little snack yeah I’ve been loving those little parmesan cheese.
Bankes those are so good they’re a great glutenfree snack they’re high in protein they’re just a little salty they’re delicious so this is kind of like that but adding a bit more protein which I love that a little plant protein as well so let’s go get let’s go ahead and get started there’s a few different layers to this so first we’re going to put one.
Whole can of chickpea onto your baking sheet we already have the oven pre pre we already have the oven preheated to 375 so now we’re going to do the one one C tea um am I crazy for calling them garbanzo beans no I mean I guess you could call them that I I grew up calling them garbonzo beans really I was I grew up calling them KES then you get a Pat.
And Dr I recently someone was like what are you talking about I was like like a garbanzo bean and they’re like what type of Bean is that I’m like like a chickpea well in some stores they they label their chickpeas aren’t they also pinto beans no that’s different that’s different that’s a different oh oh oh we had a Fearless flyer she said.
Um no no pinto beans are different they’re different garbanzo beans and chickpeas are the same though people in the chat tell us tell us what you think are chickpeas Traer Jo’s they’re labeled as garbanzo they’re labeled as garbonzo that’s my thought but who’s a pinto then I thought these were Pinto we can look it up after but I.
Are they the same or are they different is that dry enough I that’s dry enough okay we’ll pause for a second come in you can come in I heard her open the door I think she no that was the fridge oh okay just P start patting the dragon okay I think that’s good I think it’s good so now we’ve got one teaspoon of oil CH a it.
All over yum the little chick piece okay you smell good what’s that perfume I have no idea simple it’s you can still smell it yeah I can this morning I thought I put too much on today cuz like you know when you can smell your own perfume I guess like that’s a point you’re supposed to like you want to smell but to me like when I can smell it.
Too much I’m like that’s how I know I put too much on anyway I’m tossing it in the oil yeah but I don’t know it’s just I got it as a sample my my stepdad he does the whole I’m oh you can smell them from a mile away I can only do like two sprays that’s like Max three that’s I do like one in my hair m one on my neck or like.
On my shirt and then one on my wrists I do three okay that’s valid I think this the one I had on today is like very Strunk I don’t know it’s a it’s a sample smells good though it’s working thank you um okay so how long do we pop these in the oven for we’re going to put them in for 15 minutes and then we’re going to take them back out and put the rest.
Of the stuff on and then pop them back in the oven pop them back in the oven okay so right now we’re getting them crispy we’re getting them crispy and then the cheese will melt on top after and it’ll be yummy delicious they’re ready they’re ready well the first part is the first step is ready all right yay it looks cute first step.
Is on they do look like little popcorn kernels they do so so next step in the routine in the recipe is going to be you’re going to this is like probably a little bit more than a tablespoon of ranch seasoning but do as much as your heart desires or as little as your heart desires we’re going to and make sure it’s gluten free and make sure it’s.
Gluten- free cuz some of them are and then you’ll go back and get it again and suddenly there’s gluten in it so you got to keep check always check always check so anyway I’m going to sprinkle it on top cute and if you wanted to make your own homemade ranch seasoning buttermilk powder onion powder garlic powder it.
Smells really good dried chive dried parsley I think there’s a little bit more but you can look up a little recipe online MH but yeah that looks it’s pretty easy to make or you can literally do any seasoning you want yeah even like just a little black pepper and salt be kind of delish like Cacho pepp yeah you could do that that too I’m trying to get.
Them evenly kachu Pepe chickpeas crispy chickp cute I’m trying to get them like evenly coated get all the seasonings they do look pretty evenly coated some seasoning on the what okay so now cheese now you’re going to scooch them together in an even layer okay so that you can put the cheesy on top and it’ll get.
All of it yeah we’re using parmesan shredded fresh parmesan you can also shred your yeah I was not about to do that guys sorry wait wait wait I have to scooch them better sorry I got excited I need to get them scooched good so they scooched there’s so gaps and wait are they flat the cheese will melt it.
Together it’ll glue I know but I need to make it perfect okay okay I’m doing I’m going so do I just sprinkle it all over yeah I didn’t measure the cheese so you can just cover your chick like completely cover the chickpeas basically should we add more cheese I said I think that that should be enough if we put it just cover all the.
Chickpea unless you want more I mean I love cheese we could put more we have more I love cheese it’s the ran cheesing smells really good smells really good I’m like I think maybe just like some on the outer edges that way it kind of stays together yeah I I think so this is looking really yummy yeah I literally like saved the this to my.
Personal Instagram yesterday and we were like trying to figure out what to do for the video and I show Julia and she’s like wait we should do that for Facebook and I was like true yeah and now we just get to try it we know our audience well and we know that you guys love some easy recipes look at that the cheese is.
Already starting to melt so I’m going to pop back in the oven how long 7 to 10 minutes back in the oven same temp no need to change okay we’ll see you in 7 to 10 we’ll be back and she’s done she’s crispy she’s cheesy and she’s gorgina she looks amazing thing this is so I can’t lie we’ve been snacking in a little bits cuz we Wai for it to cool.
Down we waiting for it to cool down so that way we can kind of crack it um but we just can’t wait and the little bits on the edge are going crispy and delicious so we we had a little snack but we haven’t had the full the full taste test the full thing yet so yeah so let’s get into it okay you break off a little.
Piece oh my gosh oh it looks so good how much is a little piece oh I lost a bean they’re flinging they’re flinging okay gently gently and carefully I think it was just cuz I got a piece from The Edge I got a good I got a good little piece okay okay all right Cheers Cheers they’re kind of hard to Cheers.
With M I took a big bite M mhm it’s good oh that’s delicious it’s actually really yummy the ranch seasoning isn’t super present I would say the ranch seasoning yeah but it adds mhm but it adds yeah adds a little salty a little flavor I I think this is a great snack it’s good and you said you don’t like an alone chickpea is it masking it for you.
Okay oh that one had a bit more ranch seasoning in it that time that was good M 10 of of 10 oh really yummy 10 out of 10 this is a great after school snack it’s really fast to make you already probably have chickpeas garbanzo beans whatever you want to call them in your pantry um you just get the cheese out of your fridge that’s been sitting there.
And you need to use up this is a great snack honestly you could use a different cheese too whatever you have I feel like it’ll work just the same I I think so too so yeah yeah I would make these again I I would too I’m about to eat more of this after after we we’re going to eat Sal actually I don’t know our tummies might hurt after that many.
Chicken that’s a lot of beans but that’s great yeah guys try this out I highly recommend yeah and let us know what you think if you try it let us know what if you do a variation of it mhm just let us know yeah also we should say it’s officially November which means it’s officially the holiday season we’re getting ready and geared up for.
Thanksgiving we have a lot of great Thanksgiving and Christmas and all kinds of holidays um uh in our featured in our new issue of the magazine on November December the 12th an anniversary edition of our magazine 12 whole years of gluten free and More Magazine and you can find it on news stands near you tons of recipes that have to do with the.
Holidays and not and just amazing writers and contributors we have had a guest editor every month uh for the last little bit here so you got to check out and every issue every issue sorry every issue um but yeah definitely check it out on New stands now you can find where on our website yeah and get your uh Thanksgiving ebook coming soon I put.
Together a cute little ebook that you can download it’s just a cookbook full of um our favorite recipes here we have m dishes we have side dishes desserts and even what to do with all of your leftovers cuz I don’t know about you my family always has ton of cranberry and turkey left over so we are always looking for ways to use that up it’s.
Really cute you should definitely check it out it’s just like a popup on the website yeah you’ll go to our website it’ll pop up enter your email for free ebook and it’ll be coming out probably in the next week or so so stay tuned yeah but anyway we’ll see you guys next week for another fun I don’t know doing next week yet but another fun snacky.
Maybe even a drink I don’t know maybe we’ll be crazy but we’ll see you guys next week for another glutenfree Friday see you next week bye
