These jazzy little beans are hard to stop popping in your mouth—and they are so easy to make it's almost ludicrous to call this a recipe. I often have some around to snack on. Big taste, little damage!

Serves 4


  • 30 ounces canned garbanzo beans, drained
  • 1 Tbsp. smoked paprika
  • 1 tsp. onion powder


Preheat the oven to 350 degrees.

In a medium mixing bowl, toss the drained garbanzo beans with the smoked paprika and onion powder. Spread the beans on a parchment-lined baking sheet. Bake for 1 hour, stirring occasionally, until the beans are browned and crisp. Remove from the oven and cool the beans to room temperature. Store in an airtight container until ready to enjoy.

Per serving:
Calories: 176
Fat: 3 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 474 mg
Carbohydrates: 30 g
Sugar: 3 g
Fiber: 7 g
Protein: 9 g
Calcium: 39 mg

Recipe from Art Smith's Healthy Comfort: How America's Favorite Celebrity Chef Got it Together, Lost Weight, and Reclaimed His Health (HarperOne). Copyright © 2013 by Art Smith

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