Ingredients
1 can Chickpeas (15 Oz Can) - Rinsed, Drained And Patted Dry With A Towel
1 Tablespoon (Heaping) Coconut Oil
1 Tablespoon White Cheddar Popcorn Seasoning
Salt To Taste
Method
Sources
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Medium-chain triglyceride oil — bulletproof coffee, keto cooking
Filipino coconut pudding mix — creamy, sweet, corn kernel studded
Vintage-style popcorn machine — movie theater popcorn at home
Gear-driven stovetop popper — movie-theater popcorn at home
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Medium-chain triglyceride oil — bulletproof coffee, keto cooking
Filipino coconut pudding mix — creamy, sweet, corn kernel studded
Vintage-style popcorn machine — movie theater popcorn at home
Gear-driven stovetop popper — movie-theater popcorn at home
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Heat oven to 375 F. Cover a rimmed cookie sheet with aluminum foil and set aside. Set the rinsed, drained and dried chickpeas aside in a bowl. Heat the coconut oil in saucepan over medium-low heat, just until hot and melted. Remove from heat. Let it cool slightly, then pour over the chickpeas. Sprinkle white cheddar cheese seasoning over the chickpeas and mix together so that chickpeas are covered in cheese. Pour chickpeas onto the cookie sheet and sprinkle with salt. Roast in the oven for about 25 minutes, remove pan from oven and then eat up! They are best when still warm, so gobble up quickly. Double the recipe if serving at a party. They go fast!