Details
50 min
vegan
(BerlinKitchen)
Method
Preheat oven to 345 °F. Let chickpeas dry off completely in a colander. If necessary pat dry with a kitchen towel. Mix the chickpeas with olive oil, herb salt and chili flakes in a bowl and spread them out on a baking sheet. Back for about 40 min until golden brown, turning frequently. Mix with yeast flakes and enjoy!
Ingredients
- 2 cans Rapunzel chickpeas
- 2 tbs Rapunzel herb salt
- 1tbs chili flakes
- 2 tbs Rapunzel olive oil MANIRA, nativ extra
- 1 tbs Rapunzel yeast flakes
