Directions

Preheat the oven to 375°F.

Once rinsed, pat the chickpeas until they are fully dry.

Place on a parchment paper lined cookie sheet and drizzle the chickpeas with the oil and add the Old Bay and lemon pepper, mix together and spread out.

Roast the chickpeas in the oven for 20 minutes or until they are golden and crispy. Stir them at 10 minutes.

While the chickpeas are roasting, grate the parmesan with a microplane or the finest grate on a cheese grater, so that it is a fluffy shred.

Zest the lemon into the parmesan. Toss to combine.

When the chickpeas are out of the oven, move them closer together on the cookie sheet.

Squeeze the juice from 1/2 of the lemon onto the chickpeas and toss.

Evenly sprinkle the 'v' parmesan on top of the chickpeas, press in gently.

Put the cookie sheet back in the oven for 5-6 minutes, or until the parmesan is dark brown on the edges. You can switch to 'broil' for 1 minute but watch closely.

Remove the cookie sheet from the oven and let it cool so that the 'cheese' has time to fully crisp up.

Flip the chickpeas upside down onto a cutting board and gently remove the parchment paper, it should peel off easily.

Cut the crisps into even pieces or gently break into pieces.

Serve and enjoy. Great as a snack and delicious as a soup topper 😋 🍲

Voila❗️

Lemon Pepper Chickpea Parmesan Crisp

Ingredients

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